A chocolate layer cake made with strawberry yogurt then sandwiched and topped with Eton Mess and lots of strawberries. Ideal for summer birthdays and other celebrations.
Melt the chocolate in a bowl over hot water. Leave to cool slightly.
120 g dark chocolate
Cream the butter and sugar until light and fluffy, then beat in the chocolate followed by the eggs.
175 g unsalted butter, 200 g golden caster sugar, 3 eggs
Sift in the dry ingredients, then stir gently in alternating with the yogurt and a couple of tbsp of water.
225 g flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 2 tsp cocoa powder, 250 ml strawberry yoghurt
Fold in the meringue pieces from two of the nests.
5 meringue nest
Divide the mixture between two 20 cm (8″) round cake moulds and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 30 minutes when the cakes should be well risen and a skewer inserted into the centre comes out clean. Leave in the moulds to cool for a few minutes then turn out onto a wire rack to cool completely.
Whip the cream with chosen cordial until peaks form. Divide the mixture into two. Put one aside and add half of the strawberries to the other along with a couple of the crushed meringue nests.
300 ml double cream (heavy cream), 1 tbsp cordial of choice, 300 g strawberries
Sandwich the two cakes with the Eton Mess. Spread the remaining cream over the top, then scatter over the remaining strawberries followed by the remaining crushed meringue pieces.
Serve immediately before the meringue has a chance to go soft.
Notes
Makes one 20 cm (8″) cake.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.