1 1/3 cup flour
pinch salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cup Chelsea White Sugar
2 1/2 Tbsp cocoa
1 cup milk
1/2 cup butter, melted
3 eggs
3/4 cup boysenberry jam (see recipe below)

Chelsea Chocolate Icing or Chelsea Icing Sugar to serve

Preheat oven to 180°C.  Sift all dry ingredients into bowl mix quickly with a spoon, until all combined. Add jam. Pour in butter and milk and whisk until all combined and evenly mixed. Add eggs one at a time and whisk together, after each egg. Pour into cake tin and bake at 180°C until it springs back when lightly touched in centre. Takes up to 40 mins.

Ice when cold with chocolate icing made with Chelsea Chocolate Icing Sugar. Decorate with choc flakes, hail, or a sprinkle of Chelsea Icing Sugar.