Mocha Raspberry Cake

Ingredients:

½ mug of strong coffee, preferably espresso
½ Jar raspberry conserve (jam will be fine)
2tbsp Raspberry conserve for filling
15oz Plain flour
10o z sugar
2tsp Bicarbonate of soda
2oz Cocoa powder
60ml Vegetable oil
1½tsp Vanilla extract
2tbsp Vinegar diluted in 100 ml water

Method:

Heat oven to 180c.

Grease and line the bottom of two 8 inch sandwich tins.
Mix together the flour sugar, bicarb of soda and cocoa in a large mixing bowl.
Slowly add the oil and vanilla.
Add the vinegar and water mixture along with the coffee and raspberry conserve.
The mixture should resemble a smooth, creamy, thick batter, if not add a little extra water.
Divide the batter between the two tins and bake at the centre of the oven for 25-30 minutes.

To check that the cakes the should be firm to the touch and spring back when touched, the will also have shrunk away from the sides of the tin slightly. Alternatively insert a thin warmed skewer into the centre, if the cake is cooked the skewer will come out clean.
Leave to cool in the tins for up to 10 minutes then remove and allow to continue to cool on a wire rack.
When cool spread raspberry jam on to the bottom of one of the cakes and place the other on top.
Dust with icing sugar. 

Notes:

This is a luxury cake, ideal served as a dessert or decorated for birthdays.