Pre heat your oven at 180C
Grease and line the base of 3 x 20cm cake tins. Melt the butter and 75g of chocolate in bain marie
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a large mixing bowl
Whisk the eggs and the yogurt. Pour the wet mixture into the dry ingredients then add 100ml boiling water and whisk with an electric whisk
Divide the mixture between the baking trays, and bake for 25 minutes
Prick the cakes a few times. Mix together the 2 tbsp of cherry juice and drizzle over the cakes, then wait for them to cool
Mix the leftover juice and jam. Pour the cream into a small pan and heat up. Cut the chocolate and place into a heat proof bowl, then pour the hot cream and stir
When the cakes are cook, whisk the icing sugar into the chocolate mixture, then spread over the two cakes. Stack the cakes and spread the rest of the chocoalte cream over the top
