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1
Preheat oven at 200 degrees C, and grease an 8 inch round pan with butter and set aside.
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2
Sift together the flour, baking soda, baking powder and the cocoa powder. Set aside.
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3
In another bowl, beat together the butter and sugar till soft and fluffy. Add in the eggs, one at a time and beat for one full minute after each addition. Add the vanilla extract and the preserves and beat until combined. To this, add in the sifted dry ingredients alternately with the milk, beginning and ending with milk.
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4
Fill the batter into the cake pan and pat the pan gently on the kitchen counter from all sides.
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5
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. If you think the top is getting more brown before the cake is done, cover it gently with aluminum foil.
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6
While the cake is baking prepare the Nougat Frosting.
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7
Chop the nougat and chocolate. Set aside in a heatproof bowl.
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8
In a pot heat cream and butter just till boiling. Do not let it boil, just till it starts to boil. Pour this hot mixture onto the nougat and chocolate and stir continuously till smooth.
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9
Take the cake out of the oven and allow to cool.
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10
Using a spatula cover the top of the cake thickly with the nougat frosting. Allow to set for about 30 minutes to 1 hour before serving.
