Chocolate Strawberry Jam Cake

Preparation: 40 minutes
Cook: 20 minutes + Cooling

Makes 4

Ingredients

Amount Ingredient
100g
Margarine
100g
Caster Sugar
100g
Self Raising Flour
2 tblsp
Cocoa Powder
2
Eggs
100g
Icing Sugar
75g
Margarine
1 tblsp
Cocoa Powder
3 tsp
1
Strawberry (for decoration)

Method

1

Heat oven to 190C/170C fan/gas 5. 

2

Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

3

In a large bowl, beat together 100g caster sugar, 100g margarine, 2 eggs, 100g self-raising flour and 2 tblsp cocoa powder.

4

Pour the mixture into the tin and bake for 20 mins or until a knife inserted into the centre of the cake comes out clean.

5

Once cooked, cool down with a sharp knife, cut the cake in two horizontally. Then using a 6cm cutter, cut rounds out of the cake and place to one side. 

6

For the buttercream, place 100g icing sugar,  75g margarine and 1 tblsp Cocoa Powder into a bowl and mix until stiff. Place this into a piping bag with a suitable nozzle. 

7

Using a clean jar, place a small round of cake inside and push to the bottom, followed by a tsp of Strawberry Jam and finally a small piping of buttercream. Repeat three times. The top layer can easily be piped more decoratively.  

Don’t worry if the cake slightly too big for the lid, it will fold easily with minimal effort and any leftover cake cuttings can be made into a trifle or eaten there and then.

8

Cut the Strawberry into quarters and carefully with a sharp knife slice three times into it being careful not to cut all the way through. Fan and lay on the top of the cake. 

Now just place a lid on and put in the fridge. 

Consume within 3 days!

Easily adapted for a dairy free diet.