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Chocolate Sponge Cake with Strawberries & Cream

A decadent chocolate sponge layered with clouds of whipped cream, crisp meringue and our Strawberry & Cream InBetweens, then crowned with fresh strawberries. A showstopping twist on strawberries and cream, the Koko way.
  • Cooking Time | 1 hour + cooling time
  • Serving Amount | 8
  • Difficulty | Hard

Ingredients

For sponge cake:

  • 6 large eggs, room temperature
  • 1 cup caster sugar
  • 1 cup plain flour
  • 2 tsp baking powder
  • 1/3 cup Koko Black Cocoa Powder
  • 90g butter, melted
  • 1 tsp vanilla extract


For filling and topping:

  • 400mls thickened cream
  • 1 tbs icing sugar 
  • 2 large meringues, crushed
  • Koko Black Strawberry and Cream InBetweens, chopped
  • Fresh strawberries, hulled and halved 

Method

  1. Line the base and sides of two 20cm springform tins and preheat oven to 180C or 160C fan forced. 
  2. In a large bowl, whisk the eggs with an electric mixer until foamy, then slowly add the sugar while the mixer is running. Whisk for 5 to 10 minutes until thick, pale and voluminous. 
  3. Into a separate bowl, sift flour, baking powder and cocoa and whisk to combine. 
  4. Add half of the flour mixture to the egg mixture by sprinkling it over the top, and then gently fold through with a large spoon, follow with remaining flour mixture and fold through until just combined. 
  5. Add the vanilla extract to the melted butter and mix to combine. 
  6. Pour into the cake batter, keeping to the edges of the bowl rather than pouring directly in the middle, carefully fold through until just combined. Pour evenly into prepared cake tins and bake for approximately 20 minutes, until the centre of the cake springs back when gently pressed and a skewer inserted into the centre comes out clean. 
  7. Leave to cool in tins for 10 minutes, then remove and place on a wire rack to cool completely.  
  8. When ready to assemble, whip the cream with the icing sugar until firm peaks form. 
  9. Take half of the whipped cream into a separate bowl and fold through ¾ of the chopped Strawberry and Cream Inbetweens. Spoon on to the top of one of the cakes and evenly spread out. 
  10. Sprinkle with ¾ of the crushed meringues, then place the second cake on top. 
  11. Top the cake with remaining whipped cream, sprinkle the remaining Inbetweens and crushed meringue around the edge of the cake, then pile the fresh strawberries in the centre.