Rich and decadent chocolate sponges filled with strawberry cream and finished with chocolate ganache. Perfect as canapes when you’re entertaining.
Melt dark chocolate with butter over boiling water.
In a mixing bowl, beat together sugar and eggs until fluffy.
Add in melted chocolate and fold well.
Sieve in plain flour, baking powder and salt together. Gently fold to mix well.
Preheat oven to 180 degrees Celsius. Line a 5 x 8-inch tray with parchment paper. Pour the batter into the tray.
Bake in oven for 20 minutes or until cooked.
Use a ring cutter to cut out 20 round sponges.
Fill with strawberry cream and top with another sponge. Cover the sandwich cake with chocolate ganache. Chill for 2 – 3 hours before serving.