Grease and line 2 x 20cm cake tins. Cube the butter and place in a pirex bowl over a pan of simmering water with 75g of the chocolate to melt, stirring occasionally

Mix together the flour, sugar, cocoa powder and bicarbonate with a pinch of salt. In a separate bowl whisk the eggs together with the yoghurt.

When the chocolate and butter have melted remove from the heat and allow to cool a little. Combine with the yoghurt mixture and add to the dry ingredients and mix together.

Add 100ml of boiling water and combine the mixture until lump free.

Preheat the oven to 160c fan. Divide the mixture between the two tins. Bake for 25 - 30 mins or until a skewer comes out clean when pricked into the sponge.

Turn out onto a cooling rack, prick the base of each sponge gently with a fork and spoon over 1 tbsp per sponge of syrup from the jar of cherries and allow the cakes to cool completely

Spread the jam over the base of the bottom sponge top with cherries from the jar reserving some for the top of the cake, spread over half of the cream.

Place the second sponge on top, top with the remaining cream, cherries and grate over the remaining chocolate