The Great Australian Bake Off

If you're a chocaholic, you're going to love this creation. It's made with homemade jam, dark chocolate, lemon and topped with strawberries. 


  • Cake

  • 185g salted butter, softened

  • 375g caster sugar

  • ½ tsp table salt

  • 250ml water

  • 3 large eggs (59g each)

  • 280g SR flour

  • 100g Dutch cocoa

  • 1 tsp vanilla bean paste

  • Jam

  • 500g strawberries

  • 500g caster sugar

  • 1 tsp vanilla bean paste

  • Juice 1 lemon

  • Topping

  • 380g dark chocolate 60% cocoa

  • Good pinch table salt

  • 250ml sour cream

  • To Decorate

  • 3 punnets medium strawberries

  • 600ml thickened cream

  • Cooking spray

  • Equipment

  • 3x 20cm round cake tins

  • 2x jam jars

  • 3x 20cm round cake tin


  • Cake:

  • 1.

    Preheat oven to 170°C.

  • 2.

    Grease and line 3x20cm base measurement round cake tins.

  • 3.

    Place all ingredients in a bowl of electric mixer and beat on low speed till combined.

  • 4.

    Beat on high speed for 3 mins.

  • 5.

    Place in prepared tins and bake for approx 30-40 mins. Cool in tins.

  • Jam:

  • 1.

    Chop strawberries. Place in saucepan with sugar, vanilla and lemon. Boil for 10-15 mins.

  • 2.

    Pour into jar.

  • Topping:

  • 1.

    Melt chocolate over boiling water.

  • 2.

    Stir in salt and sour cream. Mix well.

  • To Assemble:

  • 1.

    Place one cake on serving plate, top side down.

  • 2.

    Spread with jam, cream and strawberries.

  • 3.

    Repeat with the next layer.

  • 4.

    Place remaining cake on top.

  • 5.

    Pour topping over top and sides of cake.

  • 6.

    Decorate with strawberries.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 346kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 51g
  • Sugar 33g
  • Sodium 158mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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