Unknown Recipe (36)

Leopard Mountain’s Chocolate Cake
February 19, 2018
Unknown Recipe (35)
February 19, 2018

Unknown Recipe (36)


For the scone

  • 175g butter, frozen
  • 250g self-raising flour
  • 1 tsp baking powder
  • 50g golden caster sugar, plus extra for sprinkling
  • 150ml cold full-fat milk
  • tiny squeeze lemon juice
  • beaten egg, for glazing

For the topping and filling

  • 350g strawberries, hulled and sliced
  • 50g golden caster sugar, plus a little sugar for sprinkling
  • 1 tbsp strawberry jam
  • 140g whipped cream
  • small drop vanilla extract


  • Heat oven to 220˚C/200˚C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
  • While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the cream until stiff with the 50g sugar and a drop of vanilla extract.
  • To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges