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1
Preheat the oven to 160C/140C fan/gas 3.
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2
Grease two 20cm cake tins, and dust them with flour.
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3
Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl.
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4
Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
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5
Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch.
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6
Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
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7
To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
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8
Once the cream is hot, but not quite boiling, stir in the butter until melted.
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9
While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
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10
Pour over the hot cream and butter, and stir well until the chocolate melts into the cream.
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11
Leave to one side.
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12
Once the cake is cool, sandwich the two sponges together with the jam.
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13
Ice with the truffle mixture, leaving enough to make the 11 truffles.
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14
Place the remaining mixture in the fridge for about 30 minutes until it is firm.
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15
Roll into 11 truffles and place around the outside of the cake.
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16
Finish by grating or peeling white chocolate over the top.
