Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot water or hot coffee
  • 1 ½ cups fresh or frozen strawberries (hulled and chopped)
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • ¾ cup (170g) unsalted butter, softened
  • 2 ½ cups (300g) powdered sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2-4 tbsp milk or cream, as needed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans (or line with parchment).
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat until smooth.
  4. Slowly mix in the hot water or coffee. Batter will be thin – don't panic, it's supposed to be!
  5. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Important: Cakes MUST be completely cool before frosting!
  7. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries break down.
  8. Stir in cornstarch slurry and cook until thickened. Remove from heat and let cool completely. It will thicken more as it cools.
  9. Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low until combined.
  10. Add vanilla and 2 tablespoons milk. Beat on high for 2-3 minutes, adding more milk as needed to achieve a smooth, spreadable consistency.
  11. Place one cake layer on a serving plate.
  12. Pipe a ring of frosting around the edge of the cake layer to create a dam. Spread strawberry filling inside the dam.
  13. Top with the second cake layer. Frost the entire cake with chocolate buttercream.
  14. Decorate with fresh strawberries, chocolate shavings, or a simple swirl of buttercream.