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Chocolate and Strawberry Cake

Use Flexible Mould - 6777

(recipe requires 2 x round moulds)

Cake

175g ( 6 oz ) soft margarine
175g ( 6 oz ) caster sugar
110g ( 4 oz ) self raising flour
50g ( 2 oz ) cocoa
1 teaspoon baking powder
3 eggs, medium

Filling

275ml ( ½ pt ) double cream, whipped
110g ( 4 oz ) strawberries, sliced

Topping

Icing sugar to dredge
Cocoa powder to dredge
2 strawberries, halved

Preheat oven to 180C, 350F, Fan oven 160C, Gas mark 4

Cake

Put the margarine and caster sugar into a large bowl. Sift together the flour, cocoa and baking powder and add to the bowl with the eggs. Beat together until smooth and creamy.

Divide the mixture between the two moulds.

Bake for 20 – 25 minutes until well risen and springy to the touch.

Allow to cool completely then turn out onto a cooling rack.

Filling

Spread the cream over one half of the cake. Arrange the strawberries on top of the cream and put the second cake on top.

Topping

Using a piece of greaseproof paper cut into your chosen design use it to mask one half of the cake.

Dredge the uncovered part of the cake with icing sugar. Remove the paper and lightly cover the first half of the cake.

Dredge the surface with the cocoa powder

Remove the paper and decorate with the strawberries.

Suitable for freezing

Related Products:

Flexible Silicone Round Sandwich Mould

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