Preheat oven to moderate 180oC. Brush a deep, 20cm
square cake tin
with melted butter or oil, line the base and sides with paper, grease
Using electric beaters, beat butter
and sugar and sifted icing sugar in small mixing bowl until light and
creamy. Add eggs gradually, beating thoroughly after each addition. Add
essence and jam, beat until combined.
Transfer mixture to large mixing bowl.
Using a metal spoon, fold in sifted flour, cocoa and soda alternately
with milk. Stir until just combined and the
mixture is almost smooth.
Pour the mixture into prepared tin,
Bake for 45 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave cake 15 minutes before
turning onto wire rack to cool.
To make the Rich Chocolate Butter
Cream. Combine the chocolate, butter, sifted icing sugar and cream
in a small pan. Stir over low heat until the mixture is smooth and
Remove from the heat. Spread Butter
Cream over top of cake using a flat-bladed knife.