Preparation:

Preheat the oven to 180°C/350°F/Gas 4. 

Line one 25 x 35cm cake tin with greaseproof paper.

Sponge: Separate the eggs into two medium size mixing bowls. Divide the sugar into two equal parts. Add the first half into the bowl with egg white and whisk with a hand mixer until stiff. Add the second into the bowl with yolks and whisk until thick and creamy. Add the yolks into the egg whites and fold it in gently with a wooden spoon. Sieve the flour, baking powder and cocoa powder into your egg mix 1/3 at a time and stir it in gently.

Transfer your cake mix into the tin and bake at 180°  for 40-45minutes. When ready, remove from the oven and allow to cool for 5 minutes in the tin, before turning out onto a wire rack and cooling completely.

Cream: Add 1/3 cup of water into a small pot and bring to the boil. Take the pot off the heat and add the gelatine whilst quickly stirring. Leave to cool for 15 minutes. Whisk the cream with icing sugar and vanilla extract until smooth. Add the gelatine into the cream mix, constantly whisking. 

Build the cake by spreading the first sponge with jam and the other one with cream and sandwiching the second sponge on top.

Icing: Add butter, cream, sugar and finely chopped chocolate into a small pot and heat until melted, occasionally stirring (Don’t boil).

Spread the icing on top of the cake and leave it to cool for approximately. 30min. before slicing.

Enjoy!