Chocolate Cake With Blueberry Jam

Vegetarian | Nut Free

Servings: 12

Ingredients:

1 3/4 cup Plain Flour

1 3/4 cup Sugar

3/4 cup Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1/2 tsp Salt

2 Eggs

1 tsp vVanilla Essence

1/2 cup oilO

1 cup Milk

1 cup Boiling Water

Icing:

1 1/2 cups Icing Sugar

1 1/2 tbsp Cocoa Powder

1 tsp Butter, melted

1 tsp Vanilla Essence

5 tbsp Water

Jam:

1/2 cup Blueberries

1/2 cup Sugar

Zest of 1 Lemon

Juice of 1 Lemon

Splash of Water

Instructions:

  1. Preheat oven to 160C. Prepare a cake tin, grease the tin and line.

  2. In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt. Mix well until fully combined.

  3. Add to this the eggs, vanilla, oil and milk and blend well. Finally add the boiling water and carefully stir until completely blended together. Pour into your prepared cake tin and bake for 1 hour 10 minutes.

  4. Add all the ingredients for the jam in to a pot and cook on low heat until thickened.

  5. Once the cake and jam has cooled, In a mixing bowl combine icing sugar and cocoa powder and mix well. Add to this the melted butter and vanilla essence and stir well. Add water a little at a time until you have your desired consistency.

  6. Cut the top of the cake to make it flat and use a brush and dip it in the jam and spread it on the top. Cut the cake in half and do the same thing. Spread the jam on the bottom layer and place the top layer back on top. Spread the icing on top of the cake until smooth. Optional add flowers on top.