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• 225 ml sunflower oil
• 250 g caster sugar (+ a little bit for the cream)
• 3 large eggs
• 225 ml milk
• 250 g self-raising flour
• 4 tbsp cocoa powder
• 1.5 tsp bicarb of soda
• Jar of raspberry jam
• 300 ml whipping cream
• Icing sugar to dust

1. Line 2 round 20 cm/8 in cake tins with greaseproof paper.
2. Mix together oil, milk, caster sugar, and eggs in a large bowl.
   
   225 ml sunflour oil
   225 ml milk
   250 g caster sugar
   3 eggs
   
3. Combine the dry ingredients in another vessel and gradually add the liquids to it, mixing until smooth.
   
   250 g self-raising flour
   4 tbsp cocoa powder
   1.5 tsp bicarb
   
4. Divide between the two tins and bake for 35-40 min(??) until they pass the skewer test. Leave to cool in the tins for a little bit then transfer to a cooling rack (remove the paper while slightly warm)
5. If possible, slice the two cake halves in half again to make 4 layers.
6. Whip cream with a little bit of sugar until solid enough for a filling. Fill the layers with jam and cream.
   
   Whipping cream
   Little bit of caster sugar
   Little bit of vanilla
   
7. Dust with icing sugar.

• My written notes had this listed as "world's most Slop batter but it's fine & tasty." It really is a LOT of oil. It does work though.
• OG suggests adding frozen raspberries to the jam and mixing the jam in with the cream, but you could literally just use non-seedless jam and it's the same. Also, the first time i made this i used rasp jam and chocolate buttercream and it was pretty good.
• Full batter amount can also be used to make exactly 24 cupcakes. Consider using 1/3 or 2/3 amounts.