Recipe by Cadbury
Chocolate & Strawberry Gateau
A great combination of chocolate, cream and strawberries.
Preheat the oven to Gas 4, 180 C. Grease and line the swiss roll tin with baking parchment.
Cream the butter and 150g of the sugar together until light and fluffy, add the eggs one at a time and beat well after each addition. Add the chocolate and beat again. Sieve the flour and baking powder and fold into the mixture.
Place into the tin and spread out evenly, pushing well into the corners. Bake for 25 minutes until well risen and springy to the touch. Cool on a wire rack.
Cut the sponge into 3 equal rectangles. Whip the cream with the vanilla and 25g of sugar until holding shape and then use with the strawberries to sandwich the sponges together. Dust the top layer of sponge with cocoa powder
150 g butter , softened
175 g caster sugar
3 medium eggs
50 g Cadbury Bournville , melted
150 g self raising flour
1 tsp baking powder
150 ml whipping cream
1 tsp vanilla essence
150 g strawberries , sliced
2 tbsp Cadbury Bournville Cocoa