Ingredients:  
3 eggs
5 tbsp caster sugar
1 tbsp oil
5 tbsp plain flour
2½  tbsp cocoa powder
2 tsp baking powder
Filling:
250g/9oz cream cheese
125g/4½ oz unsalted butter, at room temperature
4-5 tbsp honey

Method:
1. Preheat the oven to 180°C and line a baking sheet with baking paper.
2. Put the eggs and sugar in a bowl and beat on a high speed for 5 mins.
3. Add oil, then sift in flour, cocoa and baking powder and stir with a spoon until combined.
4. Spread the mixture evenly on the lined baking sheet and bake for 10 mins.
5. Turn out on the worktop and peel off the baking paper while still warm. Leave to cool and cut in half.
6. For the filling cut the butter into small pieces and put in a bowl together with the cream cheese and honey. Put the bowl over a pan of simmering water and beat the mixture until smooth. Put in a fridge for at least 15 mins.
7. Spread the filling evenly over one half of the sponge, cover with the other half and press gently.
8. Refrigerate for at least an hour, cut to slices and keep refrigerated until ready to serve.