Preheat the oven to 190 degrees Celsius (on normal setting, not thermo). Whisk together the sugar and eggs until it’s pale and creamy and the sugar dissolved. (To check, simply rub it between your fingers, if you feel sugar granules, keep on whisking.) Sift together the dry ingredients 2-3 times. (There’s no lazy-cook shortcut here, you want to incorporate as much air as possible.) Gently fold the flour into the egg mixture. Heat the milk and butter until just under boiling point and stir into the batter. Divide evenly between two 18cm non-stick, springform cake tins sprayed with non-stick cooking/baking spray. Give the tins a gentle whack on your kitchen table to encourage any small air bubbles out. Bake for 25-30 minutes. Do NOT open the oven before 25 minutes. After this it is safe to test it by inserting a thin skewer. If it comes out clean, it’s done. If not, give it another five minutes. Remove from tins and allow chocolate sponge to cool on wire racks.
To make the ganache, heat the cream until just under boiling point (I simply pop it in my micro) and stir in the chocolate until completely melted and glistening. Allow ganache to cool to room temp. Spread sponge layers with jam and cream. Place on final layer, pour over ganache and top with figs. (TIP: If preferred, you could replace the fig jam and fresh figs with cherry jam and fresh cherries.)