Chocolate is straight up one of the best ingredients in the world. Dark, milk or white, I love the versatility of chocolate. This is one of my most favourite recipes!

Ingredients (Remember, based on your dietary and allergen needs, you can interchange the ingredients)

– 200g golden caster sugar
– 200g unsalted butter, softened plus extra for the tins
– 4 large eggs
– 200g self-raising flour
– 2 tbsp cocoa powder
– 1 tsp baking powder
– ½ tsp vanilla extract
– 2 tbsp milk

Method

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

Strawberries & Cream filling

Whilst the cake is cooling, cut up the strawberries to your liking – I usually do slices. You can add other fruit like kiwi or blackberries.

Whip up 300g whipping cream with 2 tsp vanilla essence until stiff peaks

Cut the cake in half and put half the mixture on the bottom layer. Sandwich the two layers and put the remaining mixture on top.

Any leftover cream and fruit is up for grabs!! (Throw in a small meringue case!)

Tricia xx