125g salted butter, room temperature
120g fine sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
80g jam (blackberry or blackcurrant is best)
155g self raising flour
60g cocoa powder – use the best grade you can find
1/2 tsp baking soda
Preheat oven to 180C. Grease and lined an 8 inch square pan. Sift flour, cocoa powder and baking soda together.
1. In the mixer bowl place butter and sugar and beat until creamy. Add the beatened eggs gradually, making sure it is well combined before adding the next portion. Add vanilla and jam and continue to beat till incorporated.
2. With mixer on low speed, add the sifted flours alternating with milk, starting and ending with flour. Mix until just combined. Do not over mix!
3. Pour into prepared pan and bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes in pan before removing and cool completely on rack.
While waiting for cake to cool, prepare your ganache:
Place the following in a large microwave safe bowl:
50g Dark chocolate (use sweet chocolate if you want it to be sweet)
3 tsp whipping cream
Microwave for 20 seconds, remove, stir and repeat another 10 seconds until creamy.
Apply on cooled cake and chill well before slicing.