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1
To make the cake: preheat the oven to 180C/gas mark 4.
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2
Cut a large piece of non-stick baking paper a little larger than a 30x20x5cm shallow cake tin or a roasting tin with the same base measurement.
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3
Snip diagonally into the corners then press the paper into the tin so that the base and sides are lined with paper.
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4
Add the chocolate to a bowl, set over a saucepan of gently simmering water and leave until melted.
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5
Mix the flour, bicarbonate of soda, baking powder and a pinch of salt in a bowl and set aside.
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6
Add the butter and sugar to a large bowl and beat with an electric mixer for 4-5 minutes, scraping down the sides from time to time until light and fluffy.
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7
Beat in the egg then the soured cream and vanilla until smooth.
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8
Gradually mix in the flour then fold in the melted chocolate.
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9
Spoon the mixture into the lined tin and spread into an even layer.
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10
Bake for 17-20 minutes until pale golden on the top and the cake springs back when pressed lightly with a fingertip.
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11
Leave to cool in the tin.
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12
To make the ganache: add the cream, oil, honey and a pinch of salt to a small saucepan.
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13
Snip the top off the teabag and add the tea to the pan, bring just to the boil take off the heat and leave to infuse for 5 minutes.
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14
Add the chocolate to a bowl, bring the cream mixture back to the boil then pour through a fine sieve over the chocolate.
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15
Stir until the chocolate has melted.
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16
Cover with clingfilm and chill well in the fridge until thick enough to spread.
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17
For the white chocolate 'grass': Melt the chocolate in a bowl over simmering water as before.
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18
Stir in the wheatgrass powder.
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19
Spread over a large sheet of non-stick baking paper or sheet of acetate set on a baking sheet until a rectangle a little larger than the size of the cake tin.
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20
Stick the edges of the paper or acetate to the baking tin with a little melted chocolate to stop it curling.
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21
Chill in the fridge.
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22
For the jam: mix all the ingredients together and chill in the fridge.
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23
When you're ready to assemble to sandwiches: Lift the cake from the tin, peel away the paper then cut into 3 thin 30cm strips.
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24
Cut a very thin slice from the top, bottom and sides of the cake to remove the brown crust.
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25
Cut each strip into 5 squares then each square into 2 triangles.
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26
Spread half the triangles with the chilled ganache.
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27
Trim the edges of the white chocolate grass with a hot knife then cut into triangles the same size as the cake, wiping and warming the knife to make cutting easier.
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28
Lift chocolate triangles onto the cake triangles with a palette knife.
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29
Top with the sliced strawberries and mint leaves.
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30
Spread the remaining cake triangles with the jam and add these jam side downwards.
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31
Arrange on non-stick baking paper, wrap and tie with string to resemble a savoury sandwich and chill in the fridge until ready to serve or up to 2 hours.
