Preheat oven to 160°C/325°F/Gas Mark 3. Grease and line cake tin.

Mix the softened butter, sugar and cocoa powder in a bowl

Lightly beat eggs and finely mash peaches in separate bowls

Slowly add eggs and peaches to cocoa mix, stirring continously

Fold in flour and baking powder bit by bit, whisking mixture in between.

Spoon into cake tin and bake for 40-45 mins or until risen and springy to touch. Cool upside down on a wire rack for 15 mins and turn out and set aside to cool completely.

To make icing, break chocolate into a heatproof bowl and pour in cream and vanilla essence. Melt over a pan of simmering water

Cool icing, stirring occasionally. Chill lightly until it thickens.

Split cake in half. Spread jam on one half and half of the icing on the other.

Sandwich the two halves together and spread rest of icing on top, swirling it attractively with the tip of a table knife. Decorate as desired. I personally like to slice strawberries and place them neatly on the top but whatever works for you.