INGREDIENTS

1 Cup Flour1 Cup Castor SugarPinch salt2 teaspoon baking powder¼ cup cocoa½ cup oil½ cup boiling water2 eggs separated4 teaspoon vanilla essence
Ganache:1 tin Nestle Dessert Cream200g Dairy Milkdrop of honey

METHOD

Mix flour, sugar, salt and baking powder and sift into a large dish.Beat egg whites until stiff and set aside in a separate bowl.Mix cocoa in boiling water, oil egg yolks and essence, and beatAdd cocoa mixture to flour and mix welllastly fold in egg whites Bake at 160 for approx 25 minutes in rectangular pyrex
Ganache:Melt chocolate over double boiler and gradually add cream, and lastly add honey. Continue to beat until a smooth consistency. Separate ganache into 2 bowls, and beat one until light and fluffy - this can be used to fill the cake (reserve some for decoration)Once cake is filled, place onto wire rack over a tray. Pour second lot of ganache over cake making sure to coat the cake properlyPipe beaten ganache to decorate and grate chocolate finely over the top.

INFO & TIPS

If you are a fresh cream lover... beat 250 ml fresh cream until very stiff (try adding some castor sugar while beating)

After you fill the cake with the beaten ganache cover the entire cake with the fresh cream and place in freezer to set. (approx 10 min)
Once the cream hardens, and you are able to work with it.
Place on wire rack over tray and pour ganache over (same as in method )

Decorate by piping alternate layers of whipped ganache and fressh cream around the base, and add sliced strawberries on top