Chocolate and strawberry cake
- June 2015
- Serves 12
- Hands-on time 35 min, oven time 30 min
A decadent cake recipe laden with strawberries and a gooey chocolate and caramel frosting.
- 31g (18.4g saturated)
- 68.8g (54g sugars)
To hull a strawberry, cut out the green leaves and stem at the top.
Make the sponges up to a month in advance and freeze, well wrapped in cling film. Defrost to use. Or keep the unfilled sponges somewhere cool, well wrapped, for up to 6 hours. Fill just before serving.
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