3 large free-range eggs at room temperature
225g caster sugar
225g self-raising flour + 2 tsp baking powder sifted together
225g softened butter
30ml dry sherry
80g good quality dark chocolate
A jar of good quality strawberry jam
200ml whipping cream, whipped to firm peaks
Preheat the oven to 180C
Lightly grease 2 x20cm sandwich tins. Line the bottom with lightly greased baking parchment.
Using a stand mixer, or electric hand mixer, mix together the eggs, sugar, flour and baking powder plus the softened butter and margarine until completely combined. The mixture should be a soft, dropping consistency. If you don’t’ have an electric mixer use a wooden spoon.
Divide the cake batter evenly between the two cake tins. Lightly smooth the surface of the cake and pop them onto the middle shelf of the preheated oven. Cook for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly lower the temperature just slightly but do not be tempted to open the door.
Once they are risen and brown you can open the door to check by gently pressing the centre of the cake it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes. After the 5 minutes the cakes should be shrinking away from the sides of the cake tins. Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.
Now for the twist. Melt the chocolate & sherry in a bowl over hot water, without the bowl touching the water.
Whip up the cream until it forms peaks & fold in the chocolate until completely incorporated. Leave to sit for 5 minutes
Once the cakes have cooled, place one cake cooked side down onto a plate. Cover with a thick layer of strawberry jam followed by an even thicker layer of chocolate cream. Top with the second cake. Dredge with the icing sugar, and decorate with fresh strawberries if you wish. Serve with a nice cup of tea.