MAKES A 22CM HEART
KITCHEN KIT Select a heart-shaped cake tin about 22cm across at its widest part and about 7cm deep (or near equivalent). Lightly butter the tin and preheat the oven to 190C/170C fan/gas 5. You can also make a 20cm round cake if you wish.
THE CAKE MIX Into the bowl of a food processor sift 175g self-raising flour, 50g good-quality cocoa powder and 2 tsp baking powder. Add ¼ tsp fine sea salt and 225g golden caster sugar, followed by 225g diced unsalted butter, 4 medium eggs and 100ml whole milk. Whiz all the ingredients together for 1-2 minutes until smooth and combined.
BAKE & COOL Transfer the mixture to the tin and smooth the surface. Bake for 45-55 minutes or until a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool completely before removing from the tin. Slit the cake horizontally into two layers using a bread knife.
FILL & SERVE For the filling, in a bowl combine 175g good-quality black cherry jam with 1 tbsp kirsch or cherry liqueur (leave this out if avoiding alcohol). In another bowl, whisk 175ml double cream until it just starts to form soft peaks, taking care not to overwhisk. Spread a very thin layer of jam on to the bottom layer of cake. Dollop the cream on top, followed by the remaining jam, and set the top layer of the cake in place. Use the remnants of jam in the bowl to glaze the top of the cake with a pastry brush, then scatter over a thin layer of finely grated dark chocolate to cover the top. The cake is best served on the day of making, but will keep in the fridge for a couple of days.