I have made this cake for my husband's Birthday.
The recipe is taken from "the Australian Women's Weekly" Chocolate cake book.
The original recipe has got raspberries in it, but I used strawberries instead.
125g butter, chopped
1/2 cup (110g) caster sugar
3 eggs, separated
1 cup (150g) self-raising flour, sifted
1/3 cup (35g) cocoa powder
1/2 cup (125ml) buttermilk
1/2 cup (120g) sour cream
2/3 cup (160ml) thickened cream
2 tbl spoons flaked almonds
2/3 (150g) caster sugar, extra
1 tbl spoon icing sugar
150g strawberries, cut in halves
Preheat the oven to moderate. Grease 2 deep 22cm round cake pans, line bases with baking paper.
Beat butter, sugar and egg yolks in a bowl with electric mixer until light and fluffy. Using wooden spoon stir in combined flour and cocoa powder, then combined buttermilk and sour cream. Divide the mixture evenly between the pans.
Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until sugar dissolves between additions. Divide meringue mixture evenly over cake mixture in pans; using metal spatula, spread meringue so cake mixture is completely covered. Sprinkle nuts over the meringue on one of the cakes.
Bake cake in moderate oven 10 minutes. Cover pans loosely with foil and bake for another 20 minutes. Discard foil, stand cakes in pans 5 minutes before turning them onto wire racks. Quickly and carefully turn cakes top side up to cool.
Beat cream and icing sugar in small bowl with electric mixer until firm peaks form. Place cake without almonds on serving plate; spread cream over top, sprinkle evenly with strawberries, top with the remaining cake.
Hints and tips:
Best made on the day of serving.
This cake will keep for one day in an airtight container in the fridge.