Beat Ever Chocolate Cake

Ingredients:
125g unsalted butter
1/2 cup caster sugar
1/3 cup icing sugar
2 eggs,lightly beaten
1 teaspoon imitation vanilla essence
1/4 cup blackberry jam
1 and 1/4 cup self raising flour
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup milk

Rich chocolate butter cream
Ingredients:
50g dark chocolate,finely chopped
25g unsalted butter
1/4 cup icing sugar
2 teaspoons cream

Method:
Preheat oven to moderate 180c.Brush a deep,20 cm square cake tin with melted butter or oil,line the base and sides with paper:grease the paper.

1.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.
2.Transfer mixture to large mixing bowl.Using a metal spoon,fold in sifted flour,cocoa and soda alternately with milk.stir until just combined and the mixture is almost smooth.
Pour mixture into prepared tin;smooth surface.Bake 45 minutes or until skewer comes out clean when inserted in center.Leave cake 15 minutes before turning onto wire rack to cool.
3.To make the rich chocolate butter cream:
Combine the chocolate ,butter,sifted icing sugar and cream in a small pan.Stir over low heat until the mixture is smooth and glossy.Remove from the heat.Spread butter cream over top of cake using a flat-bladed knife.

Storage time:
1 week in a airtight container or up to 3 months in the freezer UN-iced.

Hint:
The surface of this cake may be slightly wrinkled after cooking,this is easily concealed by the butter cream.