Strawberry Chocolate Cake - cooking recipe

Ingredients

3/4 cup all-purpose flour
1 3/4 cups brown sugar
2 tbsp cocoa powder
1 tsp baking powder
1 1/2 tsp vanilla extract
4 None eggs
2/3 lb zucchini, coarsely grated
1/4 lb dark chocolate, coarsely chopped
2/3 cup butter, melted
3 sheets gelatin or 1 tbsp powdered gelatin
1 lb full-fat cream cheese
1 cup powdered sugar
1 cup heavy cream
1 2/3 lb strawberries, hulled and halved or sliced
2 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease and flour 2 x 10 inch cake pans. Mix the flour, brown sugar, cocoa powder, baking powder and 1/2 tsp vanilla. Whisk the eggs until creamy then add to the dry ingredients along with the zucchini, chocolate and butter. Distribute the batter between the prepared pans, smooth the top and bake for 30-35 mins until springy. Cool on a wire rack.
Meanwhile, bloom the gelatin in cold water for 5 mins. Beat the cream cheese with 1/2 cup powdered sugar and the remaining vanilla until smooth. Mix the bloomed gelatin (squeeze the water out of the gelatin if using sheet gelatin) with 2 tbsp heavy cream and melt over low heat. Combine with the remaining cream and whip to soft peaks. Fold into the cream cheese mixture. Chill until it starts to set.
Spread 1/2 the cheese mixture over 1 cake, top with 1/2 the strawberries then press the other cake down lightly on top. Spread with the remaining cheese mixture and arrange the rest of the fruit on top. Chill for an hour.\r\n\r\nJust before serving, mix lemon juice with the remaining icing sugar to make a smooth glace icing. Use a teaspoon to drizzle it over the strawberries. Serve straightaway.