Need a guaranteed crowd-pleasing cake that's easy to make? This decadent and deliciously
moist chocolate cake it’s perfect for a birthday, afternoon tea or weekend treat.
Servings 8
Ingredients
For the cake
● 200 g caster sugar
● 180 g butter at room temperature
● 3 large free-range eggs
● 180 g plain flour
● 3 tbsp milk
● 50 g cocoa powder
● 1 tsp Baking Powder
● A pinch of salt
To decorate
● 200 g strawberries
● 300 ml double cream
● Chocolate Stars (optional)
Instructions
1. Preheat the oven to 170°C/Gas Mark 3. Grease and line 2 x 20cm (8in) sandwich tins. Put the
butter in a mixing bowl with sugar and milk then whisk together until creamy and pale.
2. Add the eggs one at the time until well combined. Mix the flour, cocoa powder, salt and baking
powder together then add it little by little to the mixture.
3. Divide the cake batter equally between the tins and use a spoon to smooth over the surface. Bake
for 20/25 minutes until a skewer inserted into the center comes out clean. Cool for 10 minutes,
then turn onto wire racks to cool completely.
4. For the filling whip the cream until soft peaks form when the whisk is removed. Spread ¾ of the
cream over one of the cake sponges, carefully top the cream with halved strawberries, leaving
some whole for decorating.
5. Add the second sponge, push down very gently and spread the remaining cream over the top
using the back of a spoon to create soft swirls and peaks, add the strawberries on top and
chocolate stars or ribbons of chocolate if you wish. The cake is now ready to serve and enjoy!
Tip : if the batter seems too stiff you can add a little bit more milk (e.g. can happen if you use small or medium
eggs)
Store in the fridge for a maximum of 4 days.