A recipe from the Good Food collection.
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- 125 g (4 oz) unsalted butter, softened
- ½ cup (125 g/4 oz) caster sugar
- ⅓ cup (40 g/1¼ oz) icing sugar, sifted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- ¼ cup (80 g/2¾ oz) blackberry jam
- 1¼ cups (155 g/5 oz) self-raising flour
- ½ cup (60 g/2 oz) cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 cup (250 ml/8 fl oz) milk
- 50 g (1¾ oz) dark chocolate, finely chopped
- 25 g (¾ oz) unsalted butter
- 3 teaspoons cream
- ¼ cup (30 g/1 oz) icing sugar, sifted
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 20 cm (8 inch) square cake tin and line with baking paper.
2. Cream the butter and sugars in a small bowl with electric beaters until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla and jam. Transfer to a large bowl. Using a metal spoon, gently fold in the combined sifted flour, cocoa and soda alternately with the milk. Stir until the mixture is just combined and almost smooth.
3. Pour into the tin and smooth the surface. Bake for 45 minutes, or until a skewer comes out clean. Leave in the tin for 15 minutes before turning onto a wire rack to cool completely.
4. For the buttercream, stir the ingredients in a small pan over low heat until smooth and glossy. Spread over the top with a flat-bladed knife.