Preheat oven 180° C, gas mark 4.
Butter and flour 4 cake tins and place a disc of greaseproof paper at the bottom of each one.
Put chocolate and milk in a bowl and melt over a pan of hot water.
Beat the butter and sugar together until soft then add the eggs one at a time. Fold in the chocolate mix and sift in the rest of the dry ingredients, fold gently.
Divide between the four tins and bake for 25 minutes. Remove from oven and leave to cool before taking out of tins. Then spread each section with a little jam or conserve.
Whip the cream till thick and fluffy, you can flavour your cream with a little coffee liquer, orange liquer, coffee, cocoa or vanilla essence if you want to!
Pile the cream on one section, place halved strawberries (optional) onto the cream then sandwich with another section and repeat. Dust lightly with icing suger or decorate as you want.
if its too big half the ingredients and just make a normal cake
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