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1
Preheat the oven to 375u00b0F. Grease an 8-inch round cake pan and line bottom with parchment paper. Mix lemon juice and milk in a medium bowl; set aside for 10 mins to sour.
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2
Sift dry ingredients into a large bowl and add a pinch of salt, making sure there are no lumps. Stir in brown sugar.
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3
Whisk melted butter, egg and 1/2 cup hot water into soured milk. Add to the dry ingredients and beat with electric mixer for 1 min. Pour into the prepared pan.
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4
Bake for 1 hour, rotating pan after 30 mins, or until a skewer inserted in the center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack. Level top if necessary, then cut cake into 2 layers.
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5
For the glaze, place chocolate and 1 1/4 cups water in a small, heavy-bottomed saucepan. Heat gently, stirring, until chocolate has dissolved. Add the granulated sugar and stir until dissolved.
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6
Bring to a boil. Reduce heat to low; simmer, stirring often, for 10-12 mins, until thickened slightly (if you have a candy thermometer, the temperature should be 230u00b0F). Pour into a bowl and allow to cool for 30 mins, stirring occasionally.
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7
Spread the bottom half of the cake with jam. Sprinkle the gelatin (if using) into 1 tbsp hot water and stir with a fork until dissolved. Whip the cream until fairly stiff, then beat in the gelatin (the gelatin is optional, but helps ensure neat slices of cake as it firms the cream).
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8
Spread cream over the jam and add top cake layer. Spread top with cooled glaze, letting it run down the sides a little.
