Happy Mother's Day + Recipe: Chocolate cake with whipped cream and sliced strawberries

Happy Mother's Day to all my dear friends and readers! Hope that you will get pampered by your loved ones on this special day.

Give your mum a break from the kitchen and cook for her instead on Mother's Day.  Try this chocolate cake with whipped cream and sliced strawberries... easy to bake and absolutely heavenly.  Plus I think most ladies love chocolate, strawberries and cream... so combining them in one cake is fab fab fab!

Chocolate cake with whipped cream and sliced strawberries

The strawberries almost look like red hearts

I actually made this as dessert for our Burger Night and it went down a real treat! Baby D was eyeing it as soon as I finished frosting it. This cake is a variation of the All-in-One chocolate cake which I made countless times as a celebration cake. The strawberries give it a little colour and extra texture/flavour as well. And doesn't it look pretty?

He couldn't wait to eat it :P

Lovely, moist chocolate cake

This is what I call a satisfied "cake-face" :D

Chocolate cake with whipped cream and sliced strawberries
Recipe by Baby Sumo, adapted from here
Preparation time: 30-40 minutes
Cooking time: 25 minutes
Serves 8

Ingredients
For the cake
175g self-raising flour, sifted
3 tbsp cocoa powder
175g unsalted butter, softened at room temperature
175g caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk

300ml whipping cream
100g fresh Korean strawberries

For the ganache icing
30g butter, cubed
30g dark chocolate


1. Preheat oven to 160°C. Grease and base line 2 x 18cm sandwich tins with baking paper.

2. Take 3 tbsp of flour from the full flour amount and put it back in the bag. The cocoa powder will make up the difference.

3. Place all cake ingredients in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mixture is too stiff - it should fall easily off a spoon.

4. Divide the mixture between the two tins and level the surfaces of the cake mixtures.

5. Bake on the same shelf in the preheated oven for 20-25 minutes or until the sponge springs back when pressed.

6. Leave to cool for 5 minutes, then turn out onto a wire rack to cool completely. Peel off the baking paper.

7. To make the ganache icing, melt the butter and chocolate in a bowl set over simmering water. Stir well, and leave to cool so that you can spread it onto the cake.

8. Whip the cream, then spread it over the base of the cake. Arrange two layers of thinly sliced strawberries on top of the whipped cream, then sandwich with the other portion of cake. Refridgerate the cake for at least 1 hour.

You can also serve it as a single layer cake if you like

9. Spread chocolate ganache over the top of the cake, letting some run over the edge. Refridgerate for a further 5-10 minutes just to allow the ganache to set/harden slightly.

How good was this cake? This lil boy will tell you! :D (he licked his plate clean)

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