This Lila Pause cake has it all! Chocolate, strawberry and a fluffy sponge full in syrup!

It has become one of my favorite cakes since the first time I made it! I have made it for birthdays, anniversaries etc! It becomes fluffy, quite syrupy and needless to say, how well the strawberry flavor goes with the chocolate...
Original inspiration of the recipe from Ms. Sofi Tsiopou - "Sophie's Delights"
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RECIPE:
Ingredients
1 packet of strawberry jelly
For SpongeBob
5 eggs
125 g of sugar
2 vanilla
2 teaspoons of baking powder
30 g of cocoa
125 g of self-rising flour
For the syrup
200 g of sugar
200 ml of water
2 vanilla
200 ml heavy cream
200 g couverture
200 ml heavy cream
Method
Prepare a packet of strawberry jelly according to the instructions on it and let it cool.
Then we make the sponge cake. Beat the eggs with the sugar until foamy.
Add the vanilla, baking powder, cocoa and flour.
NOTE: We can divide it into 3 buttered and cocoa-covered 22 cm bases or in one base.
Bake at 170 degrees Celsius for 15-20 minutes. If we make it on a base, it will take more time and we check with a stick to see if the inside is cooked.
We continue with the syrup. Boil sugar, water and vanilla for 5 minutes.
We make the cream. Beat the cold cream until it becomes whipped. We then incorporate the cold jelly.
ASSEMBLY: Place a sponge cake as a base and syrup it with cold syrup.
Spread half of the strawberry cream and cover with a sponge cake.
We syrup it and repeat the process.
Finally, put it in the fridge for 3 hours.
Melt the chocolate together with the cream in a bain-marie.
Cover the cake with the warm glaze and put it in the fridge for 1 hour.
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