Instructions

1. Preheat the oven to 180°C. Grease and line the base of two round cake pans.
2. In a large mixing bowl, sift together sugar, flour, cocoa, baking powder and bicarb.
3. In another bowl, stir together the eggs, milk, oil and vanilla.
4. Pour the wet mixture over the dry one and beat until you get a smooth batter.
5. Stir in the boiling water.
6. Divide the batter evenly between the cake pans then smooth the tops with a spatula.
7. Bake in the middle of the oven for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
8. Remove the cakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
9. Make the frosting: put the cream and sugar in a small saucepan, bring to the boil.
10. Remove the pan from the heat and add the chocolate and cocoa powder. Whisk until you get a smooth, thick cream. Let it cool until it thickens but is still pourable.
11. Put one cake on a plate, base facing upwards. Spread a thin layer of chocolate cream on it, then add a thick layer of jam.
12. Spread some chocolate over the base of other cake then put this on top of the jammy cake, pushing it down slightly, like you do with a sandwich.
13. Pour the chocolate over the cake, allowing the sauce to drip down the side for dramatic effect – or use the spatula and frost the cake all over.
14. Let the frosting set completely, then decorate with fresh cherries (or other fruits) and sprinkle with gold dust.