Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.


For the Cake
175g Plain Flour
50g Green and Blacks Cocoa Powder
1 heaped tsp Baking Powder
1 heaped tsp Bicarbonate of Soda
2 tbsp Treacle
2 Eggs
75g Golden Caster Sugar
120ml Milk
170ml Yorkshire Rapeseed Oil

For the filling
150g Blackberry Jam
200ml Double Cream
2 tsp Icing Sugar
A handful of chocolate chips (optional)