Name: Moist chocolate cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter room temperature; 125.00 ml castor sugar; 85.00 ml icing sugar sifted; 2.00 eggs extra-large, lightly whisked; 5.00 ml vanilla essence; 65.00 ml jam blackberry; 315.00 ml flour self-raising; 125.00 ml cocoa powder; 5.00 ml Bicarbonate of soda; 250.00 ml milk; 70.00 g dark chocolate; 25.00 g butter; 65.00 ml icing sugar sifted; 65.00 ml cream

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Ingredients (14)

125.00 g	butter — room temperature
125.00 ml	castor sugar
85.00 ml	icing sugar — sifted
2.00	eggs — extra-large, lightly whisked
5.00 ml	vanilla — essence
65.00 ml	jam — blackberry
315.00 ml	flour — self-raising
125.00 ml	cocoa powder
5.00 ml	Bicarbonate of soda
250.00 ml	milk

ICING

70.00 g	dark chocolate
25.00 g	butter
65.00 ml	icing sugar — sifted
65.00 ml	cream

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Method:

Preheat the oven to 180 ºC and butter a 20 cm square cake tin or spray with non-stick spray. Line the tin with baking paper and butter or spray as well. Cream the butter, castor sugar and icing sugar together until light and creamy. Gradually add the eggs, beating well after each addition. Add the vanilla essence and jam, stirring until just blended. Sift the self-raising flour, cocoa and bicarbonate of soda together and fold into the creamed mixture, alternating with the milk. Turn the batter into the prepared tin, spreading evenly. Bake for 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Leave the cake to cool for 15 minutes in the tin before turning out onto a wire rack. To make the icing, slowly heat the chocolate, butter, icing sugar and cream together, stirring continually until smooth. Remove from the heat, allow to cool slightly and spread over the cake.
Makes 1 medium-sized cake.