Directions

1. 1. Grease two 18 cm/7 in sandwich tins (pans), Cut two circles of non-stick baking parchment the same size as the bases.
2. 2. Put in the bottom of the tins. Preheat the oven to 190°C/375°F/gas mark 5.
3. 3. Put 175 g/3/4 cup of the butter or margarine in a food processor with the sugar.
4. 4. Sift the flour, 15 g/2 tablespoon of the cocoa powder and the baking powder over the surface through a sieve (strainer). Add the eggs.
5. 5. Run the machine until the mixture is just smooth.
6. 6. Do not over-mix. Alternatively, put the ingredients in a bowl and stir briskly with a wooden spoon until smooth.
7. 7. Divide between the tins and smooth the surfaces.
8. 8. Bake in the oven for 20 minutes until risen and the centres spring back when lightly pressed.
9. 9. Cool slightly, then loosen the edges with a round-bladed knife, turn out on to a wire rack, remove the paper and leave to cool.
10. 10. Put the remaining butter or margarine in a bowl.
11. 11. Sift the icing sugar and remaining cocoa over the surface.
12. 12. Stir briskly with a wooden spoon until smooth and fluffy.
13. 13. Sandwich the cakes together with the jam and chocolate 'cream' and place on a serving plate.
14. 14. Dust the top with a little icing sugar and serve.