Hi Summer,
Here is the recipe. I find the cake a little dry (could be I over mixed it), so I slice the cake into half (when cooled) and spread blackberry jam and whipped cream
Best Ever Chocolate Cake
Preparation time: 25 mins
Cooking time: 45 mins
Makes one 20cm square cake
Ingredients
125 gms unsalted butter
½ cup caster sugar
½ cup icing sugar
2 eggs, lightly beaten
1 teaspoon imitation vanilla essence
¼ cup blackberry jam
1 ¼ cups self-raising flour
½ cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup milk
Rich Chocolate Butter Cream
50 g dark chocolate, finely chopped
25 g unsalted butter
½ cup icing sugar
2 teaspoon cream
Preheat oven to moderate 180 deg C. Brush a deep 20 cm square cake tin with melted butter or oil, line the base and sides with paper, grease the paper.
Using electric beaters, beat butter and sugar and sifted icing sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence and jam ; beat until combined.
Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour, cocoa and bicarb of soda alternately with milk. Stir until just combined and the mixture is almost smooth.
Pour mixture into prepared tin; smooth surface. Bake 45 mins or until skewer comes out clean when inserted in centre. Leave cake 15 mins before turning onto wire rack to cool.
To make the Rich Chocolate Butter Cream:
Combine the chocolate, butter, icing sugar and cream in a small pan. Stir over low heat until mixture is smooth and glossy. Remove from the heat and spread over cake!
Happy Baking!
