Best Ever Chocolate Cake
INGREDIENTS
125 grams of butter
1/2 cup caster sugar
1/3 cup icing sugar
2 eggs
1/4 cup jam (either blackberry, plum, strawberry, raspberry)
1 tsp vanilla or seeds of one vanilla bean
1/2 tsp baking soda (bi-carb soda)
1/2 cup cocoa
1 & 1/4 cups of self-raising flour
1 cup of milk
Chocolate Buttercream Glaze
25 grams butter
50 grams dark chocolate, chopped
1/2 cup icing sugar
3 tsp pouring cream or sour cream
Preheat oven to 180 degrees Celcius (160 fan-forced).
Grease a 20cm or 8” square cake tin and line bottom with baking paper.
Cream butter, caster sugar, and icing sugar together in a bowl until light and fluffy and sugars dissolved.
Add eggs one at a time, beating after each addition.
Stir in jam until just combined.
Sift baking soda, cocoa and flour. Then fold into egg mix alternately with the milk.
Stir until mixture combined and smooth. Don’t overmix.
Pour batter into the prepared pan and smooth out the top, making a slighly hollow in the centre.
Bake for 40-45 minutes. Checking after 35 minutes. The top should be spongy when lightly touched but not wobbly and skewer should come out clean.
Cool for ten minutes in the tin and then turn out onto wire rack to cool completely.
To make chocolate buttercream glaze, combine all ingredients in a saucepan and melt over low heat, stirring constantly until melted, smooth and glossy.
Drizzle glaze over the cake. Allow to set and then sift over icing sugar and top with berries. Serve with lashings of cream if desired.