Triple Chocolate & Strawberry Temptation

This tower of chocolatey temptation consists of two light, chocolate sponges sandwiched together by a generous layer of chocolate buttercream and strawberry jam. I then gave it a layer of buttercream all over the cake and decorated it with homemade chocolate strawberries. 
     So as not to lie to my readers I will admit, it is highly calorific...however, it is also hellishly gooey, subtly fruity and simply gorgeous. 
     Although chocolate strawberries are a super easy thing to do, I have one tiny tip to simplify it even further! When making your chocolate strawberries, ensure you add a tsp of sunflower oil to your melted chocolate before dipping your strawberries in as this helps the mixture not to become too solid once refrigerated.
     Once you have done this, refrigerate them on a baking tray covered in greaseproof paper as this makes the process of removing your strawberries easier later!

So, here's how you make your very own 'Triple Chocolate & Strawberry Temptation' cake!

(For the Chocolate Strawberries) 

Roughly 400g of strawberries (use more/less depending on how heavily decorate you want your cake to be.)

Roughly 300g of milk chocolate (again, use more/less depending on how many strawberries you use.)

1 tsp sunflower oil

• Simply melt your chocolate in a bain-marie, until it is completely melted. 
• Once melted, add the sunflower oil.
• Dip each strawberry into the chocolate until completely covered and place on a baking tray, lined with greaseproof paper.
• Place in the fridge until it's time to decorate.

(For the Sponge)

300g plain flour
60g cocoa powder
320g caster sugar
4 1/2 tsp baking powder
120g butter
360ml semi skimmed milk 
3 eggs
1 tsp vanilla extract

(For the Chocolate Frosting)

600g icing sugar
200g butter
80g cocoa powder
80ml semi skimmed milk

• For this recipe I used two 20cm cake tins which I greased and lined - this is essential for even cooking and makes them so much easier to remove once cooked and cooled.
• Simply mix all your ingredients together and cook at 170ºC (Gas Mark 3) for 35-40 minutes.
• Once cooked, remove and leave to cool completely (this should take around 1 - 1 1/2 hours!) Then spread your chocolate frosting on one half of the cake. On the other half, spread the strawberry jam, then sandwich together. 
• Then frost the entire cake before decorating with your pre-made chocolate strawberries! 

Super simple and gluttonously perfect!

Enjoy, K x