Method

1. Preheat the oven to 160°C Fan / 350°F / Gas 4. Grease and line the bases of 2 x 20cm /8in round sandwich tins.
2. Stir the oil, syrup, vanilla and boiling water together in a large bowl until well mixed.
3. Sift in the cocoa powder and flour, then add the sugar, baking powder and bicarbonate of soda and mix until light and fluffy. I’m using the Dualit Hand Mixer with flat beater attachment.
4. Divide the mixture between the tins. Bake for 30–35 minutes until risen and firm in the middle.
5. Remove from the oven and transfer to a wire rack to cool.
6. For the icing, mix the margarine, soft cheese and icing sugar together in a bowl until light and fluffy (again, I’ve used the Dualit flat beater attachment). Stir in the cocoa powder and vanilla extract.
7. Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool before adding it to the bowl. Whisk the icing until it thickens.
8. Put one of the cakes on a cake stand. Brush the warm jam over the cake. Spread a third of the icing on top, right to the edges. Place the second cake on top and brush it with more jam.
9. Completely coat the top and sides of the cake with the remaining icing. Decorate with chocolate and dust with icing sugar.