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Lily’s Rich Chocolate Cake
- Steps
- Ingredients
Steps
- Preheat fan forced oven to 160°C.
- Grease two 20cm sandwich tins with butter, line the base and sides of each tin with baking paper, grease and dust with self-raising flour.
- For cake, mix cocoa and boiling water together in a cup and set aside to cool.
- Beat butter and sugar in an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Sift flours with bicarb soda and stir into butter mixture. Add milk and vanilla and mix well.
- Gradually stir in cocoa mixture until just combined. The batter occasionally curdles at this stage, but will not spoil the finished cake.
- Pour into prepared cake tins and bake for 30-35 minutes or until an inserted skewer comes out clean. Allow to stand for five minutes before turning out onto a wire rack to cool.
- For chocolate dipped strawberries, dip strawberries halfway into melted chocolate and place on a baking tray to set until ready to decorate.
- For filling, whip cream with icing sugar and vanilla in the small bowl of an electric mixer until stiff peaks form.
- Take one cooled cake as the base, spread cream thickly on top and freeze for 10-15 minutes, until firm. Place a layer of sliced strawberries onto cream. Spread the top of the second cake with remaining cream and invert onto first cake layer. This gives you a level top layer.
- For chocolate ganache, heat about 3cm of water in a medium saucepan, place chocolate in a metal bowl over simmering water and gently melt the chocolate, stirring occasionally. Remove bowl from heat, add butter and stir through until combined and ganache starts to thicken.
- Spread over the cake immediately and decorate with crystallised violets and chocolate dipped strawberries.