Chocolate Sponge Cake

Directions

1. 1
   Preheat the oven to 350°F. Lightly grease and line bottoms of two 8-inch round cake pans with parchment paper. Dust sides of pans with a little flour. Shake out excess.
2. 2
   Beat eggs in a large bowl with an electric mixer for 30 seconds until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (may take 10 mins).
3. 3
   Sift flour, cocoa powder and cornstarch onto a piece of parchment paper. Combine 1/3 cup hot water and butter in a small bowl. Gradually fold flour into egg mixture, then add water mixture. Pour evenly into prepared pans.
4. 4
   Bake 20-25 mins, until sponge cake springs back when touched lightly. Loosen edges with a small spatula. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
5. 5
   For the chocolate ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring until melted. Cool until spreadable.
6. 6
   Spread over top of 1 cake. Drizzle small dots or lines of white chocolate over ganache. Using the tip of a skewer, gently drag white chocolate through ganache to create a feathered pattern. Spread bottom cake with jam and whipped cream. Top with decorated cake.