Sponge Cake with Dark Chocolate, Hazelnut & Strawberry |

Ingredients

• 250 g plain white flour (or cake flour)
• 300 g xylitol/stevia/sweetener (or normal sugar)
• 120 g unsweetened cocoa ((if using sweetened, reduce the amount of sugar))
• 2 tsp baking powder
• 2 tsp baking soda
• 1⁄2 tsp salt
• 240 mL oil ((sunflower / mild olive oil / rapeseed oil))
• 240 mL warm water
• 240 mL cold milk
• 4 Tbsp yogurt
• 2 Tbsp vanilla paste/extract/essence
• 200 g milk chocolate ((minimum 40% cocoa solids))
• 200 mL single cream
• 1 tsp vanilla paste/extract/essence
• 250 g dark chocolate ((minimum 70% cocoa solids))
• 300 mL single cream
• 100 g finely crushed hazelnuts ((raw or toasted))
• 200 g thinly sliced (lengthways) fresh strawberries