ALERT ALERT I'M AN IDIOT AND FORGOT TO PUT THE FLOUR MEASUREMENTS IN AND THE JAM MEASUREMENT WAS IN ITS PLACE SORRY

so I've gotten it into my head that maybe I could bake stuff and sell it around town, there are tons of places here in bend that have like vegan brownies or whatever at the counter

anyway while I look into certification and whatever else I'd probably need I am just baking some stuff to verify that I am capable of creating things people would pay for so I made this cake

4 ounces softened unsalted butter
1/2 cup superfine sugar
1/3 cup of powdered sugar, sifted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup seedless blackberry jam
1+1/4 cup self-raising flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup milk

CHOCOLATE BUTTERCREAM
1+3/4 ounces dark chocolate, finely chopped
3/4 ounces unsalted butter
3 teaspoons cream
1/4 cup powdered sugar, sifted

Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper. It probably won't want to really stay in the pan, but if you can get it to sort of generally conform to the shape that's good enough. The batter will weigh it down when you pour it in.

Cream the butter and both sugars together in a bowl till they mix together and become sort of light and creamy. Gradually beat in the eggs, then the vanilla extract and blackberry jam. Mix all this till it's all combined and uniform.

Move the mixture to a larger bowl. Sift together the flour, cocoa powder and baking soda and alternate folding them into the mixture with adding the milk. Stir till everything is smooth and looks like cake batter.

Pour the batter into the pan and smooth the top if necessary. Bake for 45 minutes. When the cake comes out, leave it in the pan for 15 minutes and then transfer it to a wire rack to cool.

While the cake cools, combine the chopped chocolate, butter, cream and sugar in a small pan. Stir over low heat till everything melts together and the mixture is smooth and glossy. Use a flat-bladed knife to spread the buttercream evenly over the cake.

aaaaaand that's about it

this doesn't make like a super-rich cake or anything, it's kind of light and moist but it's pretty good

HANDY TIPS AND TRICKS FOR THIS RECIPE

* if you don't have superfine sugar, you can create some by running regular sugar through a coffee grinder or food processor! if you don't have anything like that you should probably just buy superfine sugar

* use good chocolate for the buttercream! I used half a bar of 70% green and black's, I might try 85% in the future but I can't eat that stuff so I am a little apprehensive about using it in icing

coming soon: RISSOLES
and probably curry after that and eventually pasties and I might try a banana cake or something I have a lot of big food-related plans here