Serves 12
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For the topping:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm round cake tin and line with parchment paper.
  2. In a large bowl, combine the cocoa powder, sugars, salt, flour and espresso powder. Whisk until combined.
  3. Stir in the eggs, oil and water until combined. Stir in the chopped chocolate.
  4. In a separate bowl, toss the strawberries and the jam. Gently fold into the batter.
  5. Pour the batter into the prepared tin and smooth the top. Bake for 50 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely.
  6. Use an electric whisk to beat the cream and icing sugar until stiff peaks form. 
  7. Swirl half of the jam through the topping.
  8. Toss the remaining jam with the strawberries.
  9. Carefully remove the cake from the tin and spread the top with the whipped cream. Top with the strawberries.

Nutrition Facts

Per serving: 593kcals, 39.3g fat (16.8g saturated), 57.3g carbs (30.2g sugars), 5.4g protein, 2.3g fibre, 0.153g sodium

TEST KITCHEN TIP
Make this more kid-friendly by using milk chocolate in place of the dark.

CakesBrowniesSweet thingsChocolateSpecial OccasionsBakingFruit dessertsVegetarian

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