About this recipe:A lovely chocolate Victoria sandwich cake that is light and easy to make. Make sure you use 100% unsweetened cocoa. You can use other fruits instead of strawberries - cherries or raspberries work a treat.
200g plain flour
200g caster sugar
4 tablespoons cocoa
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 tablespoons vegetable oil
1 tablespoon vinegar
1 tablespoon vanilla extract
300ml whipping cream, whipped
1 punnet fresh strawberries, hulled and sliced
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Preheat oven to 180 C / Gas 4. Grease and flour two 20cm cake tins; set aside.
In a medium-sized mixing bowl, combine flour, sugar, cocoa, bicarb and salt. Add water, oil, vinegar and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared tins.
Bake for 22 to 25 minutes, or until skewer inserted in centre comes out clean. Remove cakes from oven and place on wire racks to cool for 5 minutes.
Remove from tins and cool completely. Place one layer on serving plate; spoon whipped cream on top, then cover with the second layer and remaining whipped cream. Before serving, arrange sliced fruit on top. Serve.