Plum and ginger chocolate cake

Preheat the oven to 170°C. Grease and line 2 x 21cm spring-form cake tins.

In a medium saucepan mix together the sugar, jam, lemon juice, spices and cocoa powder. Add the butter and heat gently until the butter has melted; stir well to combine.

Beat the milk and eggs together and whisk into the jam mixture.

Sieve the flour and bicarbonate of soda into a large mixing bowl. Pour the liquid mixture into the flour and mix until well combined and smooth.

Pour the mixture into the cake tins and bake until a skewer inserted into the middle comes out clean, about 20 – 25 minutes.

Place the tins on a cooling rack and leave to cool for 15 minutes before turning out.

For the icing, sieve the icing sugar into a bowl, add the butter, jam, lemon

juice and water and beat until soft and smooth, about 2 minutes. Add the chocolate and beat well

Sandwich the cold cakes together with a third of the icing. Swirl the remainder over the top and sides of the cake and decorate as desired.