Strawberries and Chocolate Cake

Strawberries and Chocolate Cake

Ingredients:

Chocolate Sponge Cake:
8-inch cake
4 oz sugar
4 oz butter
3.25 oz self-raising flour
0.75 oz cacao powder
1/2 teaspoon baking powder

10-inch cake
6 oz sugar
2 medium - large eggs
6 oz butter
5 oz self-raising flour
1 oz cacao powder
3/4 teaspoon baking powder

Filling & Toppings:
600ml whipping cream
3 tablespoon icing sugar
10 strawberries, hulled and diced
20 strawberries, hulled

Method:

1. Choose the cake tin for your cake that you are going to make. Line the bottom and the side of the tin with non-stick baking paper or greaseproof paper. Preheat the oven at 180oC.
2. In a large mixing bowl, beat sugar and eggs together until fluffy and consistence. Then beat in the butter until creamy and smooth.
3. Sieve the flour, cacao powder and baking powder into the creamy mix. Use a wooden spoon to fold the flour into the mix gently. At the end you should have a thick brown batter.
4. Pour the batter into the cake tin. Bake the cake for 25-30 minutes for 8-inch cake (30-40 minutes for 10-inch). Remove from oven, keep the cake inside the tin for 10 minutes.
5. Removed the cake from the tin, put it on a wire rack, cover with a clean towel and cool to room temperature. Remember, don't chill the cake at this stage. It is better to bake the cake the night before and decorate it the day after, it gives the cake more time to cool down.
6. Whip cream and sugar in a clean and dry mixing bowl until soft peak and smooth. Slice the cake in the middle, so you get two rounds of thin sponge cake. Spread the cream on top of both sponges. Scatter the diced strawberries on one of the sponge. Put the other layer on top of the one with strawberry dices. Arrange the hulled strawberries on top of cake. It can be kept in fridge for 2-3 days. Done!

Note: The amount of cream and sugar is depended on personal taste, there is no fix proportion.