Heat the oven to 170ºC and use a heart shape cake pan to bake your chocolate cake, following its direction. Leave to cool. Turn out into a serving plate.
Cut the cake in half horizontally. Spread evenly one half with warm jam. Put the other sponge on top.
Melt the chocolate in a bowl over a pan of hot but not boiling water. Melt the sugar in 2 tablespoons hot water and stir in chocolate mixture for 2 minutes until thicken.
Spread the mixture over the top and sides of the cake and leave to set. You can serve the cake with a sepatate serving bowl with whipped cream sprinkled over a little cinnamon or cocoa powder.
Note: Decorate sides of the cake with heart shaped chocolates or strawberries cut halves.
