Strawberries chocolate cake

12 strawberries, washed and dried, to decorate with chocolate sauce
2 c sugar
1 3/4 c plain flour
3/4 c unsweetened cocoa powder
2 Tsp Bicarb soda
1 Tsp salt
2 eggs
1 c butter milk or sour cream
1 c strong black coffee
1/2 c vegetable oil
2 Tsp vanilla essence
1 Tsp baking powder

250 ml cream
250 g dark chocolate (70%), broken into pieces

In a bowl combine sugar, flour, cocoa, baking powder, bicarb soda and salt on low until thoroughly combined. Add eggs, butter milk, coffee, oil and vanilla essence. Beat on medium speed for 2 minutes, batter will be thin. Pour batter evenly onto prepared tin. Bake at 180 degree C for 60 -80 minutes until skewer comes out clean. Cool for 20 minutes before removing from tin. Let cool completely on wire rack, then frosting as desired.

Heat cream in saucepan until almost come to the boil. Take off heat and add chocolate. Stir until completely melted, cool until spreadable. Spread on to the cake. Then dip the strawberries into the frosting sauce and decorate the cake. Set in fridge to harden the frosting for 20 – 30 minutes. Serve with ice cream or on its own.

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