Jemima’s Chocolate & Strawberry Mud Cake

Ingredients

For the Cake
  • 4 level tbsp cocoa powder
  • 125g (4oz) unsalted butter, softened
  • 100g bar dark chocolate, melted
  • Few drops of vanilla extract
  • 350g (12oz) dark muscovado sugar
  • 2 large eggs
  • 300g (10oz) plain flour
  • ½ x 200ml carton crème fraîche

For the Filling & Topping
  • 600ml carton whipping cream
  • 200g bar dark chocolate
  • Few drops of vanilla extract
  • 250-350g (8-12oz) strawberries

How to Make it

  • Set the oven to 180°C or Gas Mark 4.
  • Line and butter  2 X 20cm (8in) Round Sandwich Tins
  • Tip the cocoa powder into a bowl and pour over 175ml (6fl oz) boiling water and stir until smooth.
  • Beat together the butter, melted chocolate and vanilla extract, and then beat in the sugar and the cocoa mixture. Whisk until it’s smooth, then add the eggs, one at a time, along with a spoonful of flour per egg. Beat in the crème fraîche and chocolate mixture and fold in the remaining flour. Divide the mixture between the prepared cake tins.
  • Bake the cakes in the centre of the oven for 30-35 mins,until the cakes have risen and are just firm to the touch in the centre. Remove them from the oven and leave to cool in the tins for about 5 mins before turning them out on to a wire rack to cool completely.
  • To make the ganache topping, bring the cream (300ml) to the boil, then pour it over the broken-up chocolate and stir until the chocolate melts. Add the vanilla extract. Leave the mixture to cool and thicken to a spreading consistency, stirring it occasionally so that it cools evenly (this process can be speeded up by placing the bowl in a fridge when it’s cold enough).
  • Slice some strawberries for the filling and halve some for the top.
  • Whip up the remaining 300ml of whipping cream and fold in half of your chopped strawberries. Spread on one of the cakes. 
  • Spread the ganache over the other cake and arrange sliced strawberries on top. Place on top of the cream covered cake cake. To freeze: The undecorated cakes may be packed in freezer bags and frozen for up to 1 month. Allow them to defrost before filling and decorating.
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