All in One Chocolate Cake

There's always a time and place for chocolate cake....This one is failsafe, super moist and lasts for days.

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Ingredients

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and lightly flour 2 x 20 cm cake tins.
Sift the flour, 75g of the cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl or food processor.
Add the sugar, syrup, eggs, milk, oil and beat well, to give a velvety smooth batter consistency. Pour into the tins and bake for 30-35 minutes, until just firm to touch.
Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to completely cool.
To make the frosting, melt the chocolate and leave to cool for a few minutes. Meanwhile, put the butter, vanilla and a pinch of salt in a mixing bowl and sift over the icing sugar. Beat together until it is light and fluffy.
Mix together the remaining cocoa powder and 3 tablespoons of hot water and add to the butter mixture along with the melted chocolate. Beat together for a good few minutes until you have a rich creamy frosting.
Sandwich the cake together with the jam then spread the chocolate fudge icing over the top and sides, using a warm palate knife for a smooth finish.