Betty Crocker Super Moist Devil's Food Cake Mix
125g butter, melted
3/4 cup water (or milk)
200g dark chocolate, chopped
1 cup strawberries, halved
1 Tbsp icing sugar, to dust
Double cream, to serve
Preheat oven to 180C (160C fan-forced). Grease a 20cm round and at least 5cm deep cake pan with cooking spray. Line the base with baking paper.
Following pack instructions of Betty Crocker Super Moist Devil's Food Cake Mix to prepare cake, beat cake mix with eggs, butter and water (or milk) in a large bowl with mixer on low speed for 30 seconds. Then on medium speed for 2 minutes. Pour into pan.
Bake for 45-50 minutes, until skewer comes out clean. Cool for 10 minutes in the pan, and then gently remove from pan to a wire rack to cool completely. Swirl chocolate frosting over top of cake.
Meanwhile, put 200g chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted.
Lay a 30 x 30cm sheet of baking paper on a flat surface.
Spoon chocolate onto centre of sheet and spread evenly to coat, leave a 2cm border. Set aside for 30 minutes or until set.
Break or cut chocolate into shards. Decorate side of cake with shards and top with halved strawberries. Dust with icing sugar and serve with double cream.