Grease and line 2x 6 inch cake tins.
Cream together (in a mixer or by hand) the butter and sugar until fluffy.
Add the eggs one at a time and mix.
Add the flour mix slowly stir in until all the flour has been incorporated.
(If the jam you used is runny you might need to add a tablespoon extra of flour to stop the mix being too runny.)
Stir in the chocolate chips.
Divide the cake between the two tins and bake for 40-50 minutes, until a cake tester comes out clean it's done. Leave to cool for 30mins and then remove to a cooling wrack until cold.
In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.
If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.
Add a large round nozzle to a pipping bag and fill it up with the buttercream.
Level off the cakes and cut them in two horizontally into two equal pieces. So you have 4 layers altogether.
On a cake plate or turn table start assembling the layers. On the first layer of cake spread on a tablespoon of jam.
Pipe the buttercream on top of the jam and add the next cake level.
Repeat with the next 2 cake layers and finish with the top layer (don't add jam to the top layer).
Pipe buttercream around the cake and across the top. Use a palette knife or spreader to spread it out evenly.
I used a little palette and dragged the buttercream upwards gently to give it a texture.
Melt the chocolate and allow to cool slightly before adding it to a piping bag or squeeze bottle. Gently add chocolate drips around the cake. I just added the chocolate around the edge and left the centre of the top of the cake free as a design.
Add the remaining buttercream to a piping bag with a star nozzle. Pipe 12 blobs on the top and add a glacé cherry.
Serve and Enjoy.