Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • ¾ cup (75g) High-quality unsweetened cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 1 cup (240ml) Whole milk, room temperature
  • ½ cup (120ml) Neutral oil (canola or vegetable)
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water
  • 1 lb (450g) Fresh strawberries, hulled and puréed
  • ¼ cup (50g) Granulated sugar for filling
  • 1 tbsp Lemon juice
  • 1 ½ cups (340g) Unsalted butter, softened
  • 4.5 cups (550g) Confectioners' sugar, sifted
  • 1 tsp Heavy cream

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and line two 20cm round cake pans with parchment paper.
  2. Sift the 250g flour, 400g sugar, 75g cocoa, baking soda, baking powder, and sea salt into a large bowl. Whisk until the color is a uniform, pale brown.
  3. Add the 2 large eggs, 240ml milk, 120ml oil, and 2 tsp vanilla extract to the dry ingredients.
  4. Beat on medium speed for 2 minutes until the batter is glossy and thick.
  5. Carefully pour in the 240ml boiling water. Whisk by hand until the batter is thin and ripples like dark silk.
  6. Divide the batter evenly between pans and bake for 35 minutes until a skewer comes out clean.
  7. While cakes cool, blend the 450g strawberries and simmer in a pan with 50g sugar and lemon juice. Reduce until thick and jammy.
  8. Whisk 340g softened butter with 550g confectioners' sugar and a splash of cream until pale and voluminous.
  9. Fold half of the cooled strawberry reduction into the buttercream for a natural pink hue.
  10. Stack the layers with a dam of frosting around the edge, filling the center with the remaining strawberry coulis. Frost the exterior with a smooth finish.