Preparation Time: 25 minutes
Total Cooking Time: 50 minutes (full cake) or 25 mins for cupcakes
125g unsalted butter, softened
1/2 cup (125g) caster sugar
1/3 cup (40g) icing sugar, sifted
2 eggs, lightly beaten
1 teaspoon vanilla essence
1/4 cup (80g) blackberry jam
1 1/4 cups (155g) self-raising flour
1/2 cup (60g) cocoa powder
1 teaspoon bicarbonate of soda
1 cup (250ml) milk
Preheat the oven to moderate 180C. Lightly grease a 20cm (8 inch) square cake tin and line with baking paper or line cup cake pan with cake liners
Cream the butter and sugars until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla and jam. Using a metal spoon, gently fold in the combined sifted flour, cocoa and soda alternately with the milk. Stir until the mixture is just combined and almost smooth.
Poor into the tin and smooth the surface. Bake for 45 mins (25 if cupcakes) or until a skewer comes out clean.
Once cool, ice with chocolate icing.