This dark chocolate and jam cake is heaven on a plate

If you are on the lookout for a moist but not too rich, chocolate cake, try this recipe from the Outstanding Food Producer Awards.

The inspired chocolate topping is a variation on the accomplished baker, Julie Le Clerc’s recipe.

Try using honey or even maple syrup to give the topping an extra glossy finish.

Makes:
1 x 20cm cake

Ingredients:

Cake:
125g butter, softened
¾ cup caster sugar
2 free-range eggs, at room temperature
1 teaspoon vanilla extract
½ cup red jam, such as Augustines of Central Black Doris Jam
1 ¼ cups plain flour
1 teaspoon baking powder
½ cup cocoa powder
1 cup full cream milk
1 teaspoon baking soda
100g dark chocolate, cut into small pieces

Chocolate Topping:
150g dark chocolate, broken into small pieces
60ml boiling water
2 tablespoons runny honey
Edible flowers to decorate, optional
Extra cocoa powder for sprinkling, optional

Method:

1. Preheat the oven to 180°C. Grease and line the base and sides of a 20cm round cake tin with baking paper.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and the jam.
3. Meanwhile, sift the flour, baking powder and cocoa powder together.
4. Warm the milk then stir in the baking soda.
5. In two batches, fold the dry ingredients and the milk mixture into the creamed mixture.
6. Fold in the chocolate pieces. The mixture will be quite wet so with the help of your spatula, pour into the prepared cake tin.
7. Put into the oven and bake for 45 minutes until the centre is springy to the touch and the cake has slightly come away from the sides of the tin. You could also insert a skewer into the centre of the cake, and if it comes out clean, it is ready.
8. Remove from the oven and leave to cool in the tin for about 10 minutes before removing to a wire rack to cool.
9. Make the topping, put the chocolate in a heatproof bowl and pour over the boiling water; microwave on high for 20 seconds.
10. Stir gently until smooth then stir in the honey. Set aside until it thickens and is spreadable.
11. Spread the chocolate over the top of the cake. Decorate with edible flowers and sprinkle with a little cocoa powder, if wished.