Preheat the oven to 180 (150 fan)
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.
In a separate bowl measure out and sieve the flour, cocoa powder, bicarbonate of soda and salt.
Add the yoghurt and jam/conserve to the butter/egg 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.