Ingredients:

  • 260g all-purpose flour
  • 400g granulated sugar
  • 75g dutch-process cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 240ml full-fat buttermilk
  • 120ml vegetable oil
  • 240ml boiling coffee
  • 450g unsalted butter, softened
  • 550g powdered sugar, sifted
  • 0.5 cup strawberry reduction (from 2 cups fresh strawberries)
  • 150ml heavy cream, divided
  • 200g dark chocolate (60% cacao), chopped
  • 15 fresh strawberries for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, and vegetable oil to the dry ingredients. Beat on medium speed until well combined. Reduce speed and carefully pour in the boiling coffee (to bloom the cocoa), mixing until the batter is smooth.
  4. Divide batter evenly between pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely.
  5. Prepare the strawberry reduction by simmering 2 cups of pureed strawberries in a saucepan over medium-low heat until reduced to 1/2 cup. Cool completely.
  6. For the buttercream: Beat softened butter for 5 minutes until pale. Gradually add powdered sugar, the strawberry reduction, and 2 tbsp of heavy cream. Whip until light and fluffy.
  7. Prepare chocolate strawberries: Melt 50g of the dark chocolate. Dip dry strawberries and set on parchment to harden.
  8. Make the ganache: Heat 120ml heavy cream until simmering, pour over remaining 150g dark chocolate. Let sit for 5 minutes, then stir until glossy. Let cool to 90°F (32°C).
  9. Assemble the cake by frosting between layers and on the exterior. Pour the ganache over the edges for a drip effect and top with chocolate-covered strawberries.