| 185 g butter, softened
1 tsp vanilla essence 1 cup caster sugar 3 eggs 90 g dark chocolate, melted and cooled |
1¾ cups cake flour
2 tsps baking powder 3 tbsps cocoa powder ¾ cup milk 3 tbsps strawberry, raspberry or plum jam |
Chocolate Butter Icing:
125 g butter, softened 100 g dark chocolate, melted and cooled 2 egg yolks ½ cup icing sugar, sifted |
| 1. Place butter and vanilla essence
in a large mixing bowl and beat until light and fluffy. Gradually add caster
sugar, beating well after each addition until mixture is creamy. Beat in
eggs one at a time, then mix in chocolate.
2. Sift together flour, baking powder and cocoa powder. Fold flour mixture and milk, alternately, into chocolate mixture. 3. Spoon cake butter into a greased and lined 20 cm (8-inch) round cake tin and bake for 50 to 55 minutes at 180oC (350oF), or until cooked when tested with a skewer. Stand for 5 minutes before turning onto wire rack to cool completely. 4. To make icing, place butter in a mixing bowl and beat until light and fluffy. Add chocolate, egg yolks and icing sugar and beat until smooth. 5. Split cake into half horizontally
and sandwich layers together with jam. Spread icing over top and sides
of cake.
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