Ingredients

• 100g/3½oz unsalted butter
• 250g/9oz caster or brown sugar
• 50ml/2fl oz sunflower oil
• 25g/1oz cocoa powder
• 2 tsp vanilla extract
• 4 medium free-range eggs
• 80ml/2½fl oz milk
• 100ml/3½fl oz double cream
• 300g/10½oz plain flour
• 3 tsp baking powder
• 25g/1oz cocoa powder
• 300g/10½oz icing sugar
• 50g/1¾oz butter
• 50ml/2fl oz double cream
• 250ml/9fl oz double cream
• whipped until stiff peaks form when the whisk is removed
• 150g/5½oz jam

Directions

• For the cake
• line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.
• Melt the butter over a low heat in a small pan
• pour it into a bowl with the sugar
• oil
• cocoa powder and vanilla. Beat well until smooth
• then whisk in the eggs followed by the milk and cream.
• Sift the flour and baking powder into the butter mixture and beat until smooth
• then spoon into the prepared tin and cover the top of the tin with aluminium foil.
• Bake for 30 minutes
• then remove the foil and bake for a further 20 minutes
• or the top is springy and a skewer inserted into the middle comes out clean.
• Remove the cake from the oven and set aside to cool completely.
• Meanwhile make the cocoa frosting
• mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave
• or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa
• and stir until smooth.
• To assemble the cake
• remove the cake from the tin
• trim the top of the cake to make it flat
• then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.
• Spread the cocoa frosting onto the top of the cake and swirl it with a spoon
• then carefully place it onto the bottom half of the cake.