Chocolate Cake

Cook: 35 minutes

Serves 4-6

Heat the Wolf oven to 180C convection mode. Line and butter 2 x 20cm sandwich tins.
Put all cake ingredients into the Wolf stand mixer using whisk accessory and whizz until smooth. If the mix is a little stiff, add 1-2 tbsp water and whizz again.
Divide between tins, level and bake for 20 minutes or until springy. Leave for 5 minutes then cool on a rack.
Clean the Wolf stand mixer. Whizz the butter and icing sugar, add the chocolate, whizz again, then sandwich and ice the cake.
Add garnished strawberries to the cake and serve.