My Cake Ingredients: 200g of butter 200g of caster sugar 140g of plain flour 60g of cocoa powder A pinch of salt

nch of salt 2 teaspoons of baking powder 4 eggs 250g of softened butter 500g of icing sugar 100g of dark melted chocolate Mikado

Method

1. Preheat the oven to Gas 4 2. Whisk 200g of butter and 200g of caster sugar together 3. Put in a bowl, 140g of plain flour, 60g of cocoa powder, a pinch of salt and 2 teaspoons of baking powder 4. Then 2 eggs into the bowl and half the flour mixture into the whisk mixture 5. After a quick whisk, add another two eggs and the rest of the flour mixture to the whisk mixture 6. Then put it into the pan, which is lined with greaseproof paper brush and spray with oil 7. Put the pan into the oven for 30-40 mins at 180 8. Meanwhile, make the butter cream: put 250g of softened butter and 500g of icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. 9. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a knife. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/in layer of butter cream. 10. Spread half of the remaining butter cream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. 11. Gently push the mikados vertically onto the sides of the cake; positioning them as straight as possible and making sure they touch the bottom.
12. Spread whipped cream on the top and align with strawberries