This is going to upset the chocolate lovers out there but, this cake needs to be eaten in 3, yes 3 day’s! 😉
240g self raising flour
60g Unsweetened cocoa
240g caster sugar
130g softened butter
2/3 cup water
50g olive oil or vegetable
1 medium sized jar of Nutella or your own favourite choc/nut spread
2 Punnets of Strawberries
Preheat oven to 175C/gas 4.
Line two 18cm/7ins victoria sandwich tins with baking parchment.
Put the flour, cocoa, sugar, eggs, butter, water and oil in a bowl and mix well for about 2-3 minutes.
Divide the mixture between the prepared sandwich tins and bake for 20-25 minutes, leave to cool in the tins for 10 minutes before transferring to a cooling rack.
Once completely cold, spread nutella over one cake then cover with slices of strawberries. Place the other cake on top.
Pipe more nutella around the outer edge of the top of the cake and place either a whole strawberry or half’s, around the top.
You could if you liked dust the top of the cake with a little icing sugar. But whatever you do, remember this cake won’t keep more than 3 days due to the fresh strawberries in it.