Secret ingredient chocolate cake

Directions
Prep:20min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr20min 

1. Preheat oven to 180°C. Coat two 23 cm round cake pans with non-stick cooking spray.
2. Bring the tomato juice and water to the boil in a small saucepan. Whisk in cocoa powder until completely dissolved. Remove from heat.
3. Stir together flour, bicarbonate of soda, baking powder and salt in a medium bowl.
4. Beat sugar, oil, eggs and 1 tsp vanilla essence in a large bowl to combine. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between pans.
5. Bake until a skewer inserted in the centre of each cake comes out clean, 25 to 30 minutes. Transfer pans to a wire rack. Leave cakes to cool for 10 minutes. Turn cakes out onto rack. Allow to cool completely before icing.
6. For the icing, place the chocolate and milk in a medium microwave-safe bowl and microwave on high power 1 minute. Stir until smooth. Whisk in cocoa powder until smooth. Whisk in cream cheese and ½ tsp vanilla essence. Stir in icing sugar until combined.
7. Place one cake layer on a serving plate. Spread with jam and about a third of the icing mixture. Place second layer on top. Spread the rest of the icing over top and side of cake.