Prep 35 mins
Cook 1 hr 15 mins
From today's Thursday magazine, this recipe was submitted by Melanie Pereira and she won R.O. 20 for it. It's sooo tempting in the pic that accompanies it, makes you want to leave all your work and make it NOW! :)
- 125 g self-raising flour
- 25 g hintz Dutch-processed cocoa powder
- 75 g chocolate
- 150 g butter
- 150 g sugar
- 3 eggs, lightly beaten
- 2 packets whipped cream
- 1 packet fresh strawberries
- grated chocolate
- any type of colourful small chocolate decorative candies, for decoration,such as m & m or smarties
- Line the base and sides of a round cake tin with greaseproof paper.
- Grease well.
- Sieve flour and cocoa powder into a bowl and put on one side.
- Put chocolate into a polythene bag, tie it firmly and place in a bowl of hot water to melt the chocolate.
- Beat butter and sugar until light and fluffy.
- Beat in egg, a little at a time.
- Fold in the sieved flour and cocoa powder.
- Stir in the melted chocolate.
- Turn the mixture into the greased tin.
- Bake in a moderate oven for 1 hour 15 minutes or until the centre of the cake springs back when pressed with a finger.
- The cake top will have a light crust.
- Turn the cake onto a wire rack or onto a flat plate to cool.
- When the cake is completely cold, cut it into two layers.
- Whip up the whipping cream as per the instructions on the sachet.
- Sandwich the two layers with some whipped cream.
- Cover the cake with the remaining whipped cream.
- Drizzle the grated chocolate over the cake but for a small strip, on which any type of colourful chocolate should be drizzled.
- Arrange the strawberries and M& M's all around the cake.
- Serve this yummy cake chilled at your child's next birthday party.