Chocolate Blackberry Jam Cake

It's chocolaty, it's fruity and it's a total mess. I love it.

Chocolate Blackberry Jam Cake

adapted from here

For the Topping:

100g dark chocolate, chopped

150g seedless blackberry jam 

125ml cream

For the Cake:

30g cocoa power

60ml buttermilk

1 teaspoon vanilla extract

90g seedless blackberry jam

115g unsalted butter, softened

65g golden caster sugar

2 eggs

125g plain flour

1 1/2 teaspoons baking powder

pinch sea salt

To Serve:
Fresh blackberries
Whipped cream

Preheat the oven to 180C (350F). Grease a 22 cm round cake pan with softened butter. Set aside.

Make the Topping:
Put the chocolate, jam and cream into a saucepan over a low heat and melt them together until smooth. Pour it into the prepared pan.

Make the Cake:
In a medium bowl, mix the cocoa powder with 125 ml boiling water. Whisk until smooth, then add the buttermilk, vanilla and jam. Whisk again and set aside.

Sift the flour, baking powder and salt into a separate bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Stop the mixer and fold in the half of the flour mixture. Add half of the cocoa mixture and fold until just incorporated. Repeat with the remaining flour and cocoa mixtures.

Pour the batter into the prepared pan. Spread the batter right to the edges to cover the topping completely. Bake for 30 - 35 minutes until firm to the touch. Leave in the pan for 15 minutes before turning the cake out onto a large plate. The topping with drip down over the top and sides of the cake. It's messy, but it's good. You can scrape the topping up and back over the cake as it sets.