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Prep Time10 mins
Cook Time45 mins
Resting Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: Australian
Keyword: chocolate cake
Author: Homebasics101


  • 125 g butter
  • ½ cup caster sugar
  • cup icing sugar sifted
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla essence
  • ¼ cup blackberry jam seedless
  • cup self-raising flour sifted
  • ½ cup cocoa powder sifted
  • 1 teaspoon bicarbonate soda
  • 1 cup milk


  • 50 g Dark Chocolate
  • 25 g butter
  • 3 tsp cream
  • 1/4 cup icing sugar sifted


  • Preheat oven to 180°C. Grease a 20cm round baking tin and line with baking paper.
  • Beat the butter, caster sugar and icing sugar together with an electric mixer until light and creamy. Add the eggs, one at a time as well as the vanilla and jam. Beat until combined.
  • In a separate bowl, combine the sifted flour, bicarb and cocoa. Fold into the mixture alternately with the milk. Stir until just combined and almost smooth.
  • Pour into prepared tin and bake for approximately 45 minutes or until cooked through. Leave it to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Top with icing.


  • Place all ingredients into a small saucepan. Cook over a gentle heat until melted. Stir until glossy.  
  • Remove from heat and gently pour over the cake.
  • If you are using sprinkles on the cake, then you need to add them just after pouring on the icing as the icing will set and the sprinkles won’t stick.