Preparation method

Sponge:

• Heat oven to 180 C
• Spray and line the base of 3 x 20 cm cake tins
• Melt the butter and chocolate
• Mix the dry ingredients together
• Whisk the eggs and yoghurt together
• Add the chocolate mixture and the egg mixture to the dry ingredients
• Add 100ml of hot water and whisk until smooth
• Divide between the tins
• Bake for 25 minutes or until a skewer comes out clean
• Prick the cake as it comes out of the oven
• Brush with Drambuie liqueur

Cherry jam:

• Bring all the ingredients to the boil, stirring constantly until thick and smooth
• Remove from heat and set aside to cool to room temperature

Chocolate ganache:

• Heat the cream until just below simmer point
• Pour over chocolate and stir until smooth
• Set aside until thickened and spreadable

Cream:

• Whisk the cream with the icing sugar to stiff peaks
• Mix the chopped peanut bars and crème fraiche with the whipped cream

Assembly:

• Once sponges have cooled, spread 2 of them with cream
• Top with the cherry filling
• Stack all three sponges on top of each other
• Cover with chocolate ganache
• Decorate with fresh cream, fresh mixed berries and chocolate shavings