Triple chocolate cake

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Decadence, thy name is triple chocolate cake

  • 100 g reduced fat oil spread
  • 3/4 cup(s) caster sugar, (165g)
  • 2 medium egg(s)
  • 310 g low fat chocolate mousse, (5x62g tubs)
  • 1/3 cup(s) skim milk, (80ml)
  • 2 tbs cocoa powder
  • 1 1/2 cup(s) white self-raising flour, (225g)
  • 70 g dark chocolate, melted
  • 120 g fresh strawberries, halved
  • 1 x 3 second spray(s) oil spray

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 6cm-deep, 22cm-round cake tin with oil, then line base and side with baking paper. Using electric beaters, beat spread and sugar in a large bowl for 1–2 minutes or until light and fluffy. Beat in eggs, one at a time. Fold in 1 tub chocolate mousse and milk, then fold in cocoa powder and flour.

Spoon mixture into prepared tin and bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn cake, top side up, onto a wire rack to cool.

Carefully cut cake in half horizontally. Spread one half with remaining mousse, then top with remaining cake half. Place cake onto a serving plate. Spread melted chocolate over the top and serve decorated with strawberries.

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