• Preheat the oven to 180°C.
• Grease and line 2 x 16 cm sponge cake tins.
• In a pan, add water, cocoa powder and oil and bring it to the boil, give it a little whisk to make sure there are no lumps, then set aside.
• Beat the eggs, sugar and vanilla essence until light and fluffy in an electric mixer (the lighter and fluffier the better).
• In a separate bowl, sieve the flour, baking powder, salt and Hinds Spices Cinnamon together.
• Turn the mixer onto a low speed and gently pour in the cocoa, water and oil mixture. Scrape down the sides of the mixing bowl to make sure it is all mixed in evenly, then slowly add in the dry ingredients.
• Over-mixing can happen easily at this point, so gently mix it until it has just combined. Then STOP. It is quite a liquid cake mixture.
• Pour the mix into the greased cake tins and bake for 20 – 25 minutes, or until spongy and a knife comes out clean when inserted into the middle.
• Remove from the oven and allow to cool for 10 minutes before placing onto a cooling rack to cool completely.

To make the icing:

• Melt the chocolate in the microwave in a glass bowl, stirring regularly.
• Stir in the cream, butter and Hinds Spices Cinnamon, and whisk until thickened.
• Set aside to cool.

To assemble:

• Spread the Rhodes Quality Strawberry Jam on one of the cooled cakes.
• Top with the other cake, and spread with ganache icing.
• Garnish with fresh strawberries.