INGREDIENTS

Cake

250g unsalted butter, chopped, extra for greasing

500ml (2 cups) milk

660g (3 cups) caster sugar

55g (1/2 cup) cocoa powder

450g (3 cups) plain flour 

1 1/2 tbsp baking powder 

1 tsp bicarbonate of soda

Pinch of salt

4 eggs, lightly beaten

Chocolate Sauce

2 cups cream

2 cups dark chocolate, roughly chopped

Strawberries, to garnish

METHOD

1. Preheat oven to 180° fan-forced (200° conventional). 

2. Grease two swiss roll tins (about 38cm x 25cm) with the extra butter and line the sides with baking paper, leaving the sides overhanging. If you don't have two tins, just bake the cakes one at a time. 

3. Place the butter, milk, sugar and cocoa in a saucepan over medium heat and stir until melted and smooth. Remove from heat and set aside. 

4. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Whisk in the cocoa mixture and eggs until well combined. Divide the batter between the prepared tins, level the tops, then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the tins for 10 minutes to cool, then turn out onto a wire rack to cool completely. 

5. To make chocolate sauce, heat the cream until bubbles form around the edge, then take this off the heat. Add the chocolate and let it sit for 5-10 minutes, then whisk until smooth.

6. To assemble, trim the sides of both cakes, then place one on a large serving platter. Drizzle with about a third of the chocolate sauce, then place the other cake atop it. Cut into desired portions then pour chocolate sauce on top. Serve with strawberries to garnish.

from Two Good Co