• 175g wheat flour
• 75g butter
• 1 large egg
• 100g sugar
• 1 1/2 (7.5ml) teaspoons of baking powder
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla essence
• 100ml milk
• 100g dark chocolate
• Ganache
• 250ml cream
• 500g dark or medium chocolate

Directions:

1. Cream the butter and sugar together and add the egg, beating till pale.
2. Mix the flour, cocoa and vanilla essence together and add to the butter mixture.
3. Melt the chocolate and stir into the cake mixture.
4. Pour into a well greased and lined 20cm cake tin.
5. Prepare the COBB with the Roast Rack and heat for 7 minutes with the lid on.
6. Place on the Roast Rack, with the lid on and bake for 40-50 minutes.
7. Once the sponge is ready change the Roast Rack to the Frying Dish.
8. To make the ganache bring the cream to the boil in the Frying Dish and add chopped chocolate.
9. Remove from heat and stir until smooth.
10. Allow to thicken at room temperature.
11. Remove the cake from the pan and cool.
12. Cut in half, lengthways and spread with ganache.
13. Spread the rest of the ganache over the top and decorate with lots of strawberries and wafer biscuits.
14. Serve with a dollop of fresh cream or crème fraiche.