Chocolate sour cream cake with strawberries
- Heat oven to 180C (160C fan bake). Grease two 20cm round sandwich cake tins.
- Place butter, sugar, eggs and sour cream in a bowl and beat until creamy. Sift flour, baking soda and cocoa into mix, then beat briefly to combine.
- Spread mixture into prepared cake tins, dividing the mixture evenly. Bake for 25 minutes or until a skewer inserted comes out clean. Turn cakes out on a wire rack to cool.
- Sandwich cakes together with whipped cream just before serving. Decorate with strawberries and dust with icing sugar to serve.