“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
Audrey Hepburn, Actress, 1929 – 1993
You can’t go wrong serving chocolate cake. As Audrey says, a lot of people like it. To make it look fancy and attractive, spread cream around the middle where the cake joins and squash half strawberries into it. Sprinkle icing sugar just before serving.
225g (8oz) unsalted butter * 225g (8oz) caster sugar * 4 eggs, lightly beaten * 1 tsp vanilla extract * 30g (1oz) cocoa powder * 200g (7oz) self-raising flour * 310ml (10 floz) double cream * 10 strawberries, halved * 1 tbsp icing sugar, sifted * icing sugar, for dusting
Pre-heat the oven to 190°C/375°F/Gas 5. Cream together the butter and caster sugar until light and creamy. Add in the vanilla extract and mix. Slowly add the beaten eggs, a little at a time whilst mixing. Sift together the flour and cocoa, then gently mix together.
Grease and line 2 x 18cm/7 inch cake tins. Divide the mixture between the two tins and bake in the middle of the oven for 25 minutes. Turn out and leave on a wired rack to cool. Meanwhile, add the icing sugar to the double cream in a food mixer and whisk until peaks form. Spread over the top of one of the cakes and add the strawberries. Top with the other sponge. Sprinkle icing sugar over the top of the cake before serving.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section CENTREPIECE DESSERTS, a selection of desserts which can be made in advance and look fabulous as a centrepiece to your dinner or buffet table.
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