Boil water, and pour it into a big bowl. Leave the hot water to cool down until it is about 60°C/140°F (hot when you put your finger in).

Break the eggs in a bowl and whisk well. Place the bowl with eggs over the bowl from Step 1, add sugar in 2-3 portions and whip up.

When the egg mixture sticks to the whisk when lifted up, remove the bowl from the double boiler.

Further whip up the mixture until the mixture thickens so that you can draw a line with the mixture when you lift up the whisk.

Add the pancake mix and fold it in quickly with a rubber spatula to evenly dissolve it.

Put margarine and milk in a heat-resistance container, cover with plastic wrap and heat up in a 500 W microwave for about 40 seconds and melt the margarine.

Add Step 6 by pouring the mixture over the rubber spatula into Step 5 and mix gently.

Add vanilla oil and mix gently and lightly.

Pour Step 8 into a heat-resistant container such as a plastic container until it's 80 percent full.

You can make this in many shapes as long as the container is heat-resistant.

Put one container at a time in the microwave and heat up in a 500 W for about 1 minute. (How long to heat up depends on the size of the container. Refer to the Helpful Hints.)

After heating up, slide a knife in between the container and the sponge and take the sponge cake out.

Quickly cover the sponge cake with a plastic wrap and leave it to cool down slightly. Boil water.

Make the ganache cream. Break the chocolate bars into a bowl and melt it over a double boiler.

Warm up the heavy cream a little bit over a double boiler as well.

Add about 1/3 of the warm cream to the melted chocolate, and mix well.

It will clump up, but keep mixing until the mixture becomes shiny. Then add 1/2 of the cream and mix well.

Further add the rest of the cream, and mix well.

When the mixture becomes smooth and the cream becomes even, the ganache cream is ready.

Make some syup if you like. Put water and sugar in a heat-resistant container and heat it up in a 500 W microwave for about 40 seconds to let the sugar melt.

Unwrap the sponge cake and cut into 2 slices using a bread knife.

Spread the ganache cream from Step 19 to one side of the cake with a knife.

Spread some syrup from Step 20 onto the side of the other sponge cake with a spoon if you like and let the sponge absorb the syrup well.

Stick the two pieces of cake together so that the side with the ganache is in the middle.

Spread the ganache cream along the entire surface of the cake.

Gently transfer the cake onto a plate or to a tray for a cake box, and make some stripes with a fork onto the whole surface.

Cut the strawberry into small pieces.

Decorate with strawberry and mint. Sprinkle some powdered sugar for the finishing touch and it's ready.

I made the sponge cake using a round container and decorated it like so.

Using the remaining heavy cream... Why not try making an Easy Baked Custard Pudding?.