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Put one cake half on a cake stand and cover the top with jam. Place the other cake half on top. Spoon about half the ganache on top of the cake and slowly start to work it down the sides to cover the cake, adding spoonfuls of ganache to the sides until it is all covered. Put the remaining ganache on top and swirl into a pleasing pattern. Pile the fruit into the middle of the cake, slice and serve.

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Whip the cream in a separate bowl until thick and moussey. Use a large metal spoon to fold in one large spoonful of the cream to the chocolate mixture. Continue to gently fold in the remaining cream until smooth.

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Make a chocolate ganache icing by melting the dark chocolate in a heat-proof bowl, as before. Stir in the milk then set aside to cool.

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Divide the mixture evenly between the tins and bake for 20‑25 minutes until a skewer inserted into the centre comes out clean. Remove the cakes from the tins and cool on a wire rack.

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Sift the flour, bicarbonate of soda and cocoa powder into a large bowl and make a well in the middle. Stir the oil, 75ml water and sugar into the melted chocolate, then whisk in the eggs. Pour half the mixture into the well and fold in, then mix in the remaining chocolate mixture.

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Preheat the oven to 360F/180C. Grease and line two 20cm round cake tins with greaseproof paper.

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Casser le chocolat en morceaux et faire fondre lentement dans un bol résistant à la chaleur mis sur une casserole d'eau juste frémissante, en veillant à la base du bol ne touche pas l'eau. Une fois fondu, laisser refroidir pendant 10 minutes.

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- 150g de chocolat noir belge (minimum de cacao 70 pour cent)

- lait 50ml

- crème double 125ml

- 2-3 cuillères à soupe de confiture de framboises

- 150g de fruits mélangés (fraises, framboises et bleuets)

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- 100g de chocolat au lait belge

- Un peu de beurre non salé, à la graisse

- 225g de farine de self-raising

- 1 cuillère à café de bicarbonate de soude

- 25g de poudre de cacao
huile de tournesol 125ml

- 125g de sucre brun doux lumière

- 2 oeufs milieu, à la température ambiante,

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Le gâteau au chocolat belge est mon dessert préféré.