Tirolese Cake

Method

Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time with vanilla extract. Fold in flour, baking powder and salt alternately with milk until a smooth batter forms. Divide between two greased 20cm cake tins and bake at 180°C for 25-30 minutes until a skewer comes out clean. Cool completely, then spread apricot jam between the layers. Melt chocolate with cream over gentle heat, stirring until glossy, then pour over the top and sides of the cake, allowing it to drip naturally. Chill for 1 hour before serving.