Preheat oven to 180 degrees C

Grease 2 x 20cm cake tins and line with greaseproof paper

In a bowl beat the sugar and butter with an electric whisk until light and fluffy

Add the eggs, one at a time, besting after each addition. Add the flour, baking powder and cocoa and mix.

Add a little milk until the mixture drops easily off a spoon

Put half in each tin and bake for 20 minutes until skewer inserted into centre comes out clean then leave to cool for 10 mins before turning out onto a wire rack to cool completely

Melt the chocolate in a bowl over a pan of simmering water.

In a bowl beat the butter and icing sugar then add the chocolate.

Spread some of the icing on top of one cake together with some jam

Put the other cake on top, add the rest of the icing over the top and sides