Chocolate Cake

Morning Tea Walnut and Blackberry Chocolate Cake

125g butter
1/2 cup caster sugar
40g icing sugar
2 eggs
1 teaspoon vanilla
1/4 blackberry jam
1 1/4 cups self raising flour
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup milk
1/2 cup chopped walnuts

Preheat oven to 180C. Lightly grease and line baking tin. Cream butter and sugars together until light and fluffy. Add the eggs, beat in vanilla and jam. Fold in flour, cocoa and bicarb with milk. Cook for 45mins, cool before icing.

Icing
50g dark chocolate
25g butter
3 teaspoons pouring cream

Stir ingredients in small saucepan over low heat until smooth and glossy, spread over the top of cooled cake.