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Rich chocolate and strawberry cake
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Prep Time:
60 minutes
Cook Time:
140 minutes
Total Time:
200 minutes
Wow guests with a decadent chocolate strawberry cake.
Ingredients:
  • Melted butter, to grease
  • 750g butter, chopped
  • 3 x 200g pkts dark cooking chocolate, coarsely chopped
  • 17.40 gm vanilla essence
  • 600g (3 cups, firmly packed) brown sugar
  • 375g (2 1/2 cups) self-raising flour
  • 300g (2 cups) plain flour
  • 80g (3/4 cup) cocoa powder
  • 10 eggs, lightly whisked
  • 250ml (1 cup) buttermilk
  • 2 x 375g pkts dark choc melts
  • 3 x 250g punnets large strawberries, washed, dried
  • 100g white choc melts
  • 100g Milk Chocolate Melts
  • 2 x 200g pkts dark cooking chocolate, coarsely chopped
  • 2 x 300g ctns sour cream
Instructions:
  • Preheat your oven to 160°C. Grease a 24cm square cake pan and a 20cm square cake pan with melted butter, then line them with non-stick baking paper.
  • In a large heatproof bowl, combine butter, chopped dark chocolate, and vanilla. Place the bowl over a saucepan of simmering water, making sure it doesn't touch the water. Stir with a metal spoon until the chocolate melts and the mixture is smooth.
  • Whisk in sugar, flour, cocoa powder, egg, and buttermilk into the chocolate mixture until fully combined using a balloon whisk.
  • **Transformed Step:** Transfer the mixture into the pans and bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the small cake comes out clean. Allow the small cake to cool completely in the pan, then bake the large cake for an additional 30 minutes and let it cool in the pan.
  • To create the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips and lay them flat on a clean surface. Melt the dark choc melts in a heatproof bowl placed over simmering water. Stir for 5 minutes until smooth. Spoon melted chocolate onto each strip and spread evenly with a palette knife. Let it set for 30 minutes. Cut the chocolate into 6.5cm-wide panels using a sharp knife. Remember to save any extra chocolate for later use.
  • Create the luscious chocolate ganache by melting chocolate and sour cream together in a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth, then refrigerate for 40 minutes to cool.
  • Prepare a baking tray by lining it with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place them on the lined tray and allow them to set for 15 minutes. Repeat the process in two separate batches with the remaining strawberries, white chocolate melts, and milk chocolate melts.
  • Trim the top from both cakes using a large serrated knife. Place the largest cake, cut-side down, on a serving platter and spread two-thirds of the chocolate ganache over the top and sides. Add the small cake on top, spread the rest of the ganache over it, and attach the chocolate panels to the sides. Finish by wrapping a ribbon around the large cake and securing it. Top with strawberries to serve.

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