Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
Transfer the mixture to a large mixing
bowl.
Using a metal spoon, fold in the sifted flour
and cocoa powder alternately with the
milk.
Stir until just combined and the
mixture is almost smooth.
Spoon mixture into prepared tin;
smooth surface. Bake for 45 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 10 minutes before turning
onto wire rack to cool.
To make Chocolate Butter Cream
- Beat butter in small mixing bowl until light and creamy. Add sifted
icing sugar, cocoa powder and milk, beating 3 minutes or until mixture
is smooth and fluffy.
Spread icing over cake using a
flat-bladed knife. Decorate cake with sliced fresh strawberries.