Ingredients
Betty Crocker Super Moist Devil's Food Cake Mix
125g butter, melted
3/4 cup water (or milk)
3 eggs
200g dark chocolate, chopped
1 cup strawberries, halved
1 Tbsp icing sugar, to dust
Double cream, to serve
Method
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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.
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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.
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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.
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Meanwhile, put 200g chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted.
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Lay a 30 x 30cm sheet of baking paper on a flat surface.
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Spoon chocolate onto centre of sheet and spread evenly to coat, leave a 2cm border. Set aside for 30 minutes or until set.
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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.
