Airy, yet rich and moist, with a sharp cranberry filling to contrast the chocolate, this cake can be served for tea or as a pudding. I prefer a dusting of icing sugar to the usual coating of white American frosting.
Butter two 22-24cm sandwich tins and line the bottom of each with a buttered disc of baking parchment. Break the chocolate into small pieces and put into a bowl set over a pan of very hot but not boiling water. Add the 3