CHOCOLATE SPONGE

SERVES 10-12

4 eggs, at room temperature

¾ cup caster sugar

¾ cup self-raising flour

¼ cup cocoa

1 tbsp cornflour

1 / 3 cup boiling water

10g butter

30g white chocolate, melted

½ cup strawberry jam

300ml cream, whipped CHOCOLATE GANACHE

1 / 3 cup cream

200g block dark chocolate, broken

1 Preheat oven to 180°C. Lightly grease and line

2 x 20cm round cake pans with baking paper. Dust the sides of the pans with a little flour. Shake out the excess.

2 In a bowl, using an electric mixer, beat the eggs for about 30 seconds until frothy. Gradually add the sugar, beating until thick and pale, and the mixture holds its shape (this may take 10 minutes).

3 Sift the flour, cocoa and cornflour together. In a jug, combine the water and butter. Gradually fold the flour into the egg mixture, followed by water mixture.

4 Pour the mixture evenly into the pans. Bake for 20-25 minutes until the sponge springs back when touched lightly. Loosen the edges with a butter knife. Cover a wire rack with a tea towel, then turn out the cakes. Cool completely.

5 For the chocolate ganache, heat the cream in a small saucepan until almost boiling. Add the chocolate, stirring until melted. Allow to cool.

6 Spread the ganache over the top of one cake. Drizzle small dots or lines of white chocolate over the ganache. Using the tip of a skewer, gently drag the white chocolate through the ganache to create a feathered pattern. Spread the bottom cake with jam and cream. Top with the decorated cake.