For the first communion cake, first cut the dark chocolate into small pieces for the ganache, bring the whipped cream to a light boil. Then pour the whipped cream over the chocolate and let it sit for 5 minutes. Then mix well and put in the refrigerator overnight. Beat briefly with a hand mixer before using.
For the cake, melt the chocolate in a bain-marie and then allow to cool briefly. Separate the eggs and beat the egg whites with the granulated sugar until stiff peaks form. Cream butter and powdered sugar, add yolks one by one. Now stir the chocolate into the butter mixture, then mix the baking powder and flour and gently fold into the mixture alternately with the beaten egg whites. Bake in a 24-cavity pan at 160 degrees for about 50 minutes (test with a stick). Allow the cake to cool, then cut horizontally and spread the previously slightly warmed and well-mixed jam on the bottom half.
Now reassemble the cake, spread with the ganache, and let it dry in the refrigerator. Finally, cover the first communion cake with fondant and decorate.