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This is a deliscious chocolate cake that is very moist and stays moist for a couple of days if stored inan air tight container.
Preheat the oven to moderately slow (160C/140C fan-forced)
Grease a deep 20cm round cake pan and line the base with baking paper
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time until just combined.
Stir in sifted flours, bicarbonate of soda, and coca, then melted chocolate and milk
Spread in cake tin and bake for approximately 1 hour 15 minutes or until firm to touch.
Leave in cake tin for 15 minutes, then turn onto wire rack to cool.
Place chocolate and cream in a medium pan, stir over heat until chocolate is melted.
Transfer mixture to a bowl, cover and refrigerate until almost set.
Beat ganache topping with an electric mixer until pale and
Spread over top and sides and press chocolate curls around sides.
Decorate top with strawberries and extra curls
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