butter, for greasing
125 g (4 oz) caster sugar
125 g (4 oz) self-raising flour
50 g (2 oz) white chocolate, finely grated
150 ml (1/4 pint) crème fraîche**
200 g (7 oz) white chocolate, broken into pieces
75 g (3 oz) unsalted butter
3 tablespoons single cream, at room temperature
125 g (4 oz) icing sugar
white chocolate curls
sifted icing sugar, for dusting
**crème fraîche – “a type of thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt.”
Alternative: sour cream, but will taste a bit sour compared to crème fraîche.
Grease and line the bases of two 8 inch round cake mould. Mix eggs and caster sugar together in a large bowl using an electric beater until it becomes very thick.
Use a large sifter and sift flour in a bowl. Add the grated chocolate and combine in using a large metal spoon.
Divide the mixture between the prepared moulds and bake in a preheated oven at 350°F for 20–25 minutes until cooked through. Transfer to a wire rack to cool.
Spread crème fraîche and use it to sandwich the 2 layers of cake together on a cake plate or stand.
Put the white chocolate and butter in a heatproof bowl to melt in a double broiler. Let it melt over a very light heat of simmering water.
(Double broiler is a bowl set over a saucepan of simmering water but the base of the bowl is not touching the water)
Let it cool, then mix in the cream and icing sugar and beat until smooth. Let the mixture to cool until it forms soft peaks, then spread over the top and side of the cake using a spatula or flat knife.
Decorate the top of the cake with grated white chocolate and sweetened whole strawberries and dust it with icing sugar.