Squidgy Chocolate Cake

Ingredients

175g(6oz plain chocolate, roughly chopped
25g./ 10z. cocoa powder
175g/6oz. Butter, softened
175g/6oz. caster sugar
500ml/18 floz. Double cream
4 medium eggs, beaten
115g/4oz. Self raising flour
6tbsp. Tia Maria or coffee liqueur
2tsp. Vanilla essence
2 tbsp.icing sugar
350g/ 12oz.strawberries, quartered
150g/ 5oz. red cherry conserve

Method

Preheat the oven to 180'c/ 350'f/gas mark 4. Grease and line a 20.5cm/8in. round, loose-bottomed cake tin
Melt the chocolate in a glass bowl set over a pan of simmering water.
In a separate bowl, beat together the cocoa butter, caster sugar and 6tbsp cream
Gradually beat in the eggs, sift in the flour, add the melted chocolate and gendy fold together until evenly mixed
Spoon into the cake tin and · cook for 40-45 mins, until well risen.

Cool the cake on a wire rack before slicing horizontally into three drizzle each layer with a little Tia Maria place the vanilla ,icing sugar and remaining cream in a bowl and whisk until soft peaks form. Use to sandwich the cake together, layering with the strawberries and conserve. Finish by spreading a layer of cream over the top and decorate with strawberries.