“I found this recipe in a sunday magazine, and as it seemed so simple decided to use it as the base for the chocolate strawberry cake with cream I promised the children. It tasted great, I'm thinking of using it with orange next time.”
READY IN:
50mins
SERVES:
14
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 160°C/140°C fan/gas 3. Grease two 20cm cake tins, and dust them with flour.
  2. Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl.
  3. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
  4. Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch.
  5. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
  6. To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
  7. Once the cream is hot, but not quite boiling, stir in the butter until melted.
  8. While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
  9. Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
  10. Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
  11. Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake. Finish by grating or peeling white chocolate over the top.

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