Ingredients
Glaze and filling
Method
1.Preheat oven to 190°C, grease a 20cm round tin with butter and line base with baking paper. Mix lemon juice with milk and set aside for 10 minutes to sour.
2.Sift dry ingredients into a large bowl and mix in a pinch of salt and the brown sugar, making sure there are no lumps.
3.Whisk together melted butter, soured milk, hot water and egg. Tip into the dry ingredients and beat everything together for 1 minute.
4.Pour into tin and bake for about an hour, rotating tin after 30 minutes. It is cooked when a skewer inserted in the centre comes out clean. Cool on a rack and level top if necessary, then cut cake into two layers.
5.For the glaze, chop chocolate and put in a small, heavy-based saucepan with the water. Heat gently, stirring, until chocolate dissolves then add the caster sugar.
6.Stir until the sugar dissolves, bring to the boil and simmer steadily, stirring often, for 10-12 minutes until glaze thickens slightly (if you have a sugar thermometer, the temperature should be 110°C). Pour glaze into a bowl and set aside to cool for about 30 minutes, stirring occasionally.
7.Spread the lower half of the cake with jam. Sprinkle the gelatine onto the hot water and stir with a fork until the gelatine dissolves. Whip the cream until fairly stiff and then beat in the gelatine (the gelatine is optional, but helps ensure neat slices of cake as it firms the cream).
8.Spread cream over the jam and add top cake layer. Spread top with cooled glaze, letting it run down the sides a little. Either leave plain or put some strips of paper across the top (once glaze has set), grate over the extra chocolate then remove the paper.
