CHOCOLATE RASPBERRY JAM CAKE

3/4 cup butter, soft (185 grams)

1 1/2 cups sugar

3 eggs

1/2 cup "dollar sweets" raspberry baking filling*or raspberry jam

1 teaspoon vanilla

1 1/2 cups self raising flour

1 1/2 teaspoons bicarb soda

1 cup cocoa, sifted

1 1/2 cups milk

3 tablespoons filling or jam extra

preheat oven to 180 c (160c fan forced) 350 f. line base and grease and flour side of 23 cm (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the milk.

add eggs one at a time, beating well after each addition.

beat in filling/jam and vanilla.

fold in flour, bicarb, cocoa and the rest of the milk.

pour into tin.

cook for approx 70 minutes or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

when cold, cut cake in half and spread bottom with the extra filling.

place top on and ice with ganache.

GANACHE

200 grams dark chocolate chips

1/3 cup thickened cream

in a glass bowl mix the cream into the chocolate then in the microwave, heat in 20 second intervals, stirring after each until chocolate is melted.

stir well then let sit for about 5 minues to thicken then spread on cake.

*note I use the filling because it has no seeds.