About this recipe:This cake combines strawberries and cream with a lusciously moist chocolate sponge. Makes a lovely presentation.
60g cooking chocolate, chopped
200g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g caster sugar
75g butter or margarine
2 tablespoons orange liqueur, such as Grand Marnier
1 (284ml) pot double cream, whipped
2 punnets fresh strawberries
60g plain chocolate, chopped
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Method Prep:40min › Cook:20min › Ready in:1hr
Preheat the oven to 200 C / Gas mark 6. Grease and flour 2 (23cm) sandwich tins. In the top of a double boiler, heat 60g cooking chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, combine flour, baking powder, bicarbonate of soda, salt and sugar. Rub in butter until mixture resembles coarse crumbs. Blend in buttermilk and melted chocolate. Divide cake mixture into prepared tins.
Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped cream. Cover with second layer, top with remaining strawberries and whipped cream. Garnish with whole strawberries. In the top of a double boiler, heat plain chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.