The process is simple: mix together all the ingredients with a whisk. A tip: sift flour and cocoa powder together, it will make it easier to mix all the ingredients.
Grease a 24-25 cm round cake mould, scrape in the batter and bake in preheated oven to 180°C for 40 minutes.
Once the cake is ready (always check it with a toothpick), remove from the oven, turn out the cake and let it cool down on a wire rack.
In the meantime, prepare the filling and the frosting.
Pour the liqueur and the jam on a small saucepan over low heat and warm it up.
Cut the cake in a half lengthwise Spread half of the cake with the jam, then sandwich with the other half cake.
Melt in a bain-marie the dark chocolate. Once melted, remove from the heat and whisk in the cream. Mix thoroughly and pour it over the cake, previously placed on a wire rack.
Let it rest in the fridge for an hour before slicing it.