Preparation:
For the cake, as for any other cream cake, you first bake the bases and leave them to cool. This works best if you prepare them the day before.

For the shortcrust base, simply put all the ingredients in a large bowl and knead until a homogeneous dough is formed. The dough should not stick. If it does, simply add a little more flour. Most baking books recommend chilling the dough for an hour before baking. To be honest, I'm often too impatient for that. So I go straight on to the next step: preheat the oven to approx. 180 - 190 degrees (fan oven). Roll out the dough on a floured work surface or baking mat to a thickness of approx. 1 cm. Then place the base of the springform tin on top and cut along the edge of the tin with a knife to create a circle of dough. Then line the base of the springform tin with baking paper, insert the rim and remove the excess baking paper with scissors. Grease the edge of the springform tin with margarine. Place the circle of dough in the tin, prick with a fork and bake for approx. 20 - 25 minutes. Leave to cool on a wire rack.

While the shortcrust pastry is in the oven, you can prepare the sponge dough. (it just shouldn't stand for too long). To do this, mix all the dry ingredients in a bowl and mix the oil and sparkling water together in a measuring jug. Then mix the oil and sparkling water mixture with the remaining ingredients using a whisk. The batter should not be stirred for too long, otherwise it will not rise in the oven. If the batter is too firm (i.e. if it is barely mixed), add more oil and/or water. The amount varies depending on the type of flour. The sponge cake is also placed in a greased springform tin lined with baking paper. In any case, 160 degrees in the oven is sufficient. The base needs about 40 minutes. Simply test with a skewer. Remove and leave to cool.

You can also prepare the chocolate cream on the same day. To do this, melt the chocolate in a bain-marie and leave to cool until it is still liquid but no longer hot. Whip the cream together with the San-Apart in a food processor or with a hand mixer until stiff. Now fold the chocolate into the cream. It is best not to use a whisk, as this will damage the cream. Pour the mixture into a bowl, cover and place in the fridge for at least 3 hours.

All the components for the cake are now ready. Before you assemble the cake, you need to cut the sponge base in half horizontally so that you have two bases. It is best to use a large bread knife for this. Now it's time to assemble: The shortcrust base at the bottom. Spread the strawberry jam thinly and evenly on top. It serves as the "glue" between the shortcrust and sponge base. The first sponge base follows on top of the jam. It is best to work with a cake ring that you place around the bases. Now take a little more than 1/3 of the chocolate cream and spread it evenly over the sponge. If the cream is too firm, you can dip your pastry card or whatever you are using to spread it in hot water. The cream is followed by another sponge base. Then 1/3 of the cream. Now put the cake back in the fridge. I usually leave it there for several hours.

Last but not least comes the decorating. Here, of course, you are completely flexible. But first, remove the cake ring. Use the remaining chocolate cream to line the edge of the cake. Also keep some cream for the piping nozzle. You can use this to make lovely "cream tuffs". I used a serrated pastry knife to create the "grooves" in the edge of the cake. Finally, decorate with chocolate shavings.

Good (chocolate) hunger!