January 24, 2013 by marksetchfield
Cooking time 30 minutes. Pre-heat the oven at 180 degrees.
12 oz butter
12 oz caster sugar
1/2 tsp baking powder
A little milk
9 oz self-raising flour
3 oz cocoa powder
3 punnets of strawberries
2 large cartons of double cream
A jar of seedless strawberry jam
Chocolate pouring sauce
Icing sugar to dust
Chef says: Grease and line three 9 inch sponge trays with baking parchment in advance. You will also need a piping bag for the cream decoration.
Cream the butter and sugar in a food processor until light and creamy. Add the eggs one at a time to the mix. Mix for three minutes, then add the sieved flour, cocoa and baking powder. Pour in a little milk until the mixture is a soft consistency. Pour the mixture into the prepared tins, even out and place in the oven. Now whisk the cream until thick. Wash, cut and slice the strawberries place in a bowl and dust with icing sugar. Once the cakes are cooked place on cooling trays until completley cooled.
For the decoration
Place one of the sponges upside down on a plate and pipe cream around the edge. Then fill the rest of the base with a layer cream. Place the sliced strawberries upside down with the cut side facing outwards around the edge of the cake base. Take the next cake layer, spread with strawberry jam, place on top of the first base sponge. Pipe more cream on each side of the top second sponge, add some more strawberries and build a layer up to five centimetres each side. Place the third cut sponge across the middle of sponge two. Now pipe even more cream along the centre of the sponges and fill with strawberries, keep building the layers until the centre is full. Dust with icing sugar, then pour over the chocolate sauce over the top of the cake.