Chocolate Fudge Sponge Cake

Heat oven to 180C fan. Butter the base and sides of two 10inch round sandwich tins, then line the bases with baking parchment.

In a large bowl, mix the sugar and butter together to until soft and creamy.

Then, one by one, add the eggs to the mixture

Sieve in the flour, cocoa powder, salt and baking powder and mix until combined

Add 2 Teaspoons of Vanilla Extract and 80g of Blackcurrant Jam

Divide the mixture between the prepared tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.

For the frosting, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs.

Mix together the Stork and icing sugar, being careful to start slowly as icing sugar will puff out of the bowl and gets everywhere.

Once this is combined add your Cocoa powder a tablespoon at a time

Now add your melted chocolate and vanilla extract and beat until smooth

On a cake stand or large plate, lay one of the sponges and cover with the 50g of blackcurrant jam, if you feel the jam is too thick, then microwave for 10-15 seconds, this will make it an easier consistency to spread

Now add a good layering of chocolate frosting to the other half of the sponge and sandwich the 2 wet halves together, making sure to press them together firmly

Now add your remaining chocolate frosting around the edges of the cake and top. You can use a cake smoother if you like, or leave it looking naturally nice!

Decorate as you like, but I like to grate some milk chocolate on top of mine, because there is no such thing as too much chocolate!