Ingredients

  • 150g butter
  • 150g honey (we like manuka)
  • 3 free range large eggs
  • 1/2 tsp vanilla extract
  • 150g Self Raising Gluten-free flour
  • 50g high quality cocoa powder, sifted
  • 5 tbsp Milk (we like lactose free or goats milk)
  • Double cream, whipped to serve
  • Strawberries (6, halved)
  • 200g dark chocolate for the topping

Method:

In a medium sized bowl, mix the butter and sugar until light and fluffy.

Beat in the eggs and vanilla, then the flour, cocoa powder and milk, stirring.

Add to a shallow cake tin 18 – 20cm in diameter and bake on the oven for 20mins on a 160.c heat.

Leave to cool.

Melt the chocolate over a bain marie, stirring occasionally until melted and cover the cake.

Decorate with thick, whipped cream and strawberries!

 

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