Preheat your oven to 180°C. Grease a 20cm round cake tin. In a small bowl, whisk the our, bicarbonate of soda, and salt. Sift the cocoa into the dry ingredients and whisk to combine.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon. Add the eggs and vanilla; stir until well blended. Add the our mixture all at once and stir just until all the our is moistened.
Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Pour the batter into the prepared pan.
Bake about 35 to 40 minutes or till toothpick inserted into centre of cake comes out clean. Cool on rack for 10 minutes, then run a knife around the edge of cake and remove from pan to finish cooling on the rack.
For the icing, melt the chocolate in a heatproof bowl set over a pan of hot not boiling, water or in the top of a double boiler. Remove the bowl from the heat and stir in the salt and Kefalos Fresh Cream. Let cool slightly. Spread the icing all over the top and sides of the cake, swirling it too make a decorative finish. Serve the cake with fresh strawberries drizzled with Kefalos Fresh Cream.