Dark chocolate and blackcurrant ganache cake

I made this cake for my friend Olga's birthday. It had a chocolate sponge, filled with a white chocolate cream and coated with a blackcurrant dark chocolate ganache. It was very tasty, if I may say so myself!

Sponge:

110g soft butter

110g sugar

3 eggs

90g self raising flour

20g cocoa powder

few drops of milk

Filling:

100ml cream

50g white chocolate (grated)

Ganache:

100g Lindt blackcurrant chocolate

50g Lindt 75% Ecuador chocolate

100ml cream

4 Strawberries (halved)

Method:

First prepare the ganache (this takes quite a while to start to set so, it's best to get it out of the way early). Place Ecuador chocolate, the blackcurrant chocolate, and the cream in a saucepan and melt over a low heat. When the chocolate has completely melted and formed a thick glossy sauce with the cream, set aside and cool.

Preheat the oven to 350F. Beat butter in a large mixing bowl until creamy. Add the sugar, beating all the time, continue mixing until light and fluffy. Crack eggs into a separate bowl and beat lightly until the yolks have broken up. Add the eggs bit by bit to the butter mixture while beating (if it begins to curdle add a dessertspoon of flour). Sift the flour and cocoa powder into the bowl, add the milk and fold in gently. When the flour and cocoa have been completely incorporated, spoon the mixture into a small, greased, lined cake tin. Spread the mixture evenly then bake for 25 minutes or until golden in colour and an inserted skewer comes away clean. Cool on a wire rack.

Check the ganache. It needs to be a thick enough consistency to spread on the top and sides of the cake. This can be speeded up by placing it in the fridge, but be careful if your doing this as once it starts to thicken it can become too hard quite quickly.

Whip the cream, then add the grated white chocolate. Once the sponge has cooled, slice it through the centre, giving you two equal sized discs. Spread the bottom half, with the white chocolate cream, keeping it a couple of cm from the edge then top with the other sponge disc.

Once the ganache has thickened sufficiently, coat the top and sides. Garnish with 8 strawberry halves. Leave until the chocolate has completely set, then serve! :op