Dark Chocolate Cake with a Blackberry Jam Middle
Serves 12


  • 170ml Yorkshire Rapeseed Oil
  • 175g Plain Flour
  • 50g Green & Blacks Cocoa Powder
  • 1 heaped tsp Baking Powder
  • 1 heaped tsp Bicarbonate of Soda
  • 2 tbsp Treacle
  • 2 Eggs
  • 75g Golden Caster Sugar
  • 120ml Milk


For the filling

150g Blackberry Jam (we used Rosebud Preserves Blackberry & Sloe Gin Jam)

200ml Double Cream

2 tsp Icing Sugar

A handful of two of Chocolate Chips


  1. Pre Heat your oven to 17oC or (150oC Fan)
  2. Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm circular cake tins and pour in the batter, splitting equally between them both, place in the oven and cook for 20-25 mins or until cooked, when a dipped skewer comes out clean and the sponges feel slightly firm to touch.
  3. Leave for a few mins then remove from the tins and allow to cool on a cooling rack.
  4. Whilst the cakes are cooling whip the double cream until firm. Add in the icing sugar just at the end of the whipping stage. Spread the jam generously over one of the cakes, followed by the cream. For that extra bit of luxury scatter in the chocolate chips, and then place the second cake on top.