Preheat oven to 180°C and line a 23cm spring form cake tin.
Combine the wet ingredients in a large bowl. Sift together the flour and cocoa powder. Stir the dry ingredients into the condensed milk mixture until just combined.
Pour mixture into the cake tin and bake for 50 minutes or until a cake skewer inserted into the centre of the cake comes out clean. Allow to cool on a wire rack for about 10 minutes, then remove from tin and cool completely.
Carefully with a serrated knife slice the cooled cake in half. Spread a thin layer of strawberry jam and then a layer of whipped cream. Place the second half of the cake on top and add the icing.
To prepare the icing, place the chocolate in a mixing bowl.
In a small saucepan over medium heat, carefully heat the cream. Bring just to the boil but don't let it boil over. Pour over the chocolate and whisk until smooth.
Allow to cool slightly before pouring icing over the cake.