Decorated Chocolate Cake

Method

Tap a step when it's done.

1. 1Preheat oven to 160°C/140°C fan forced.
2. 2Grease and line a 20cm spring-form tin.
3. 3Sift flour, almond meal, cocoa and bicarb soda. Stir in caster sugar. Add half the buttermilk and half the cooled melted butter. Beat for 1 minute with an electric mixer on medium speed. Gradually add the remaining buttermilk, butter, vanilla and eggs. Beat on high speed for 2 - 3 minutes until mixture is thick and creamy. Do not overbeat.
4. 4Pour cake mixture into prepared tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. 5Cool in tin for 5 minutes then transfer to a wire rack to cool completely.
6. 6Toffee - Line a flat tray with baking paper.
7. 7Combine sugar and water in a small pan over low heat, stirring until sugar is fully dissolved.
8. 8Increase heat and simmer for 8 - 10 minutes, until mixture is golden brown.
9. 9Pour toffee over baking paper and leave to set.
10. 10Once set, break into shards.
11. 11Filling - Beat cooled, melted chocolate into whipped cream. Do not over whip.
12. 12To Assemble - Cut cold cake in half.
13. 13Spread bottom half of cake with chocolate/cream mixture. Cover with sliced strawberries.
14. 14Put top of cake on strawberries.
15. 15Pipe on whipped cream. Decorate with blueberries, raspberries and toffee shards.