Chocolate and Strawberry Cake

Last weekend I asked J what cake he wanted for dessert as I've not baked in a long while. He said chocolate or strawberry so I decided to make a chocolate and strawberry cake. I used my all time favourite Nigella old fashioned chocolate cake recipe and sandwiched it with a honey chocolate ganache filled with fresh strawberries and topped with more ganache and ganache dipped strawberries. The result was absolutely amazing. The visual effect is stunning and the cake is deceptively simple to make. It's a mix all in one recipe - you can easily do this by hand. I chose a ganache filling and topping as it's easier to make than buttercream and I thought it would hold out better in this heat.  

The cake was moist and chocolatey and the fresh strawberries cut through the rich chocolatey layers and offered a hint of freshness. However, the honey chocolate ganache was the star. I used leatherwood honey which my aunt brought for me from Tasmania, Australia. It's a very fragrant honey and tastes absolutely amazing. I added a tablespoon of honey to the ganache and it worked beautifully. 

As strawberries are in season, I'm sending this to Simple and in Season run by Ren Behan. It's guest hosted this month by Sally from My Custard Pie.

I'm sending this to Let's Cook With Strawberries hosted by Nayna from Simply Food. 

I'm also entering this to Blogger Bakespiration Challenge hosted by stuckinthetree. 

 ready to go in the oven 

 spread ganache on the bottom layer of the cake 

 top with chopped fresh strawberries 

 add second layer of cake and another layer of chocolate ganache 

 decorate with ganache dipped strawberries 

 

For the chocolate cake 

200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 grams cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream

For the honey chocolate ganache

150mls double cream

200g dark chocolate chopped

1 tablespoon leatherwood honey (optional) 

• Preheat the oven to 180C.
• Grease and line 2 x 20cm sandwich tins.
• Place all the ingredients for the cake in a stand mixer and mix until smooth. Alternatively mix everything by hand in a large mixing bowl.
• Divide the cake mixture evenly between the sandwich tins and bake for approximately 35minutes or until cooked and a skewer inserted into the centre comes out clean.
• Allow to cool completely before decorating.
• To make the ganache, bring the cream to a boil in a small saucepan.
• Remove from the heat and stir in the chopped chocolate. 
• Continue stirring until all the chocolate has melted and you have a smooth, glossy ganache.
• Add 1 tablespoon of honey if using. 
• Decorate the cake as shown.