Chocolate and strawberry cake

(55 ratings)
A delicious and yummy chocolate cake that looks as good as its taste. It is quite easy to make this perfect tea-time treat.
A delicious and yummy chocolate cake that looks as good as its taste. It is quite easy to make this perfect tea-time treat.
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe A deliciously rich, fudgy chocolate cake that tastes as good as it looks. It's quite easy to make this perfect tea-time treat.


For the cake:
  • 4 level tbsp cocoa powder
  • 125g (4oz) unsalted butter, softened
  • 100g bar dark chocolate, melted
  • Few drops of vanilla extract
  • 350g (12oz) dark muscovado sugar
  • 2 large eggs
  • 300g (10oz) plain flour
  • ½ x 200ml carton crème fraîche
For the ganache topping and filling:
  • 300ml carton whipping cream
  • 200g bar dark chocolate
  • Few drops of vanilla extract
  • 250-350g (8-12oz) strawberries
  • 2 x 20cm (8in) round sandwich tins, buttered and base lined

You can use raspberries instead of strawberries or omit the fruit for a classic chocolate fudge cake.


  1. Set the oven to 180°C or Gas Mark 4.
  2. Tip the cocoa powder into a bowl and pour over 175ml (6fl oz) boiling water and stir until smooth.
  3. Beat together the butter, melted chocolate and vanilla extract, and then beat in the sugar and the cocoa mixture. Whisk until it’s smooth, then add the eggs, one at a time, along with a spoonful of flour per egg. Beat in the crème fraîche and chocolate mixture and fold in the remaining flour. Divide the mixture between the prepared cake tins.
  4. Bake the cakes in the centre of the oven for 30-35 mins,until the cakes have risen and are just firm to the touch in the centre. Remove them from the oven and leave to cool in the tins for about 5 mins before turning them out on to a wire rack to cool completely.
  5. To make the ganache filling and topping: Bring the cream to the boil, then pour it over the broken-up chocolate and stir until the chocolate melts. Add the vanilla extract. Leave the mixture to cool and thicken to a spreading consistency, stirring it occasionally so that it cools evenly (this process can be speeded up by placing the bowl in a fridge when it’s cold enough).
  6. Slice some strawberries for the filling and halve some for the top.
  7. Spread half of the ganache over one of the cakes and arrange sliced strawberries on top. Place the other cake on top and then spread over the remaining ganache, allowing it to run slightly over the top edge of the cake. Decorate with the halved strawberries. To freeze: The undecorated cakes may be packed in freezer bags and frozen for up to 1 month. Allow them to defrost before filling and decorating.


Like this? You’ll love Mary Berry’s chocolate cake recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 673(kcal)
  • Fat 38.0g
  • Saturates 23.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(55 ratings)

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I used self raising flour instead, was a bit doughy still but that may have been my own fault as let the kids help bake.. They enjoyed it :)


What a terrible recipe....... I throughout mine away should have goneformy gut instinct when I read the recipe raising agent so solid cake....... Do not wast your time or ingredients


It was a very disappointing cake, the friend who's birthday it was for coundn't cut it! it was so rock hard.... back to mary Berry every time


Hopeless recipe - no raising agent so sponge heavy and floury.


Does this work without baking powder or self raising flour?


Bunch of crap


cool cake

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