Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 3 cups Granulated Sugar
  • 1 ½ cups Unsweetened Dark Cocoa Powder
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 3 large Eggs, room temperature
  • 1 ½ cups Buttermilk, room temperature
  • ¾ cup Vegetable Oil (or Canola)
  • 1 Tbsp Vanilla Extract (for cake)
  • 1 ½ cups Hot, strong brewed Coffee (or hot water)
  • 1 cup (2 sticks) Unsalted Butter, softened (for buttercream)
  • 4 cups Powdered (Icing) Sugar, sifted
  • ½ cup Fresh Strawberry Purée (strained)
  • 1 tsp Vanilla Extract (for buttercream)
  • ¼ tsp Salt (for buttercream)
  • 8 oz Dark Chocolate (60–70% cacao), finely chopped or chips (for ganache)
  • 1 cup Heavy Cream (Double Cream, for ganache)
  • 1 pint Fresh Whole Strawberries (for garnish)

Instructions:

  1. Prep the Tins and Oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake tins, lining the bottom with parchment circles.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and 1 Tbsp vanilla extract until smooth.
  4. Mix Batter: Slowly add the wet mixture to the dry ingredients, mixing on low speed until just combined.
  5. Add Coffee: Carefully pour the hot coffee (or water) into the batter, mixing until smooth and thin. This thins the batter dramatically, which is correct.
  6. Bake: Divide the batter evenly among the three prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool: Let the cakes cool in the tins for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour).
  8. Prepare Strawberry Purée: Wash, hull, and blend 1 cup of strawberries until smooth. Strain the purée through a sieve to remove seeds. Set aside the measured ½ cup.
  9. Make Buttercream: Cream the softened butter until pale and fluffy. Gradually add the sifted powdered sugar. Add the 1 tsp vanilla and salt. Finally, beat in the cold strawberry purée until light and incorporated (3-5 minutes).
  10. Make Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering. Pour the hot cream over the chocolate, let sit for 5 minutes, then stir until completely smooth. Cool to room temperature until thick enough to spread but still pourable for the drip.
  11. Level the Layers: Once the cakes are completely cool, use a long serrated knife to level the dome off the top of each layer.
  12. Crumb Coat: Place the first layer on your serving plate. Apply a thin, even layer of the slightly cooled chocolate ganache over the entire cake to lock in loose crumbs.
  13. Chill: Refrigerate the cake for 15–20 minutes until the crumb coat is set firm.
  14. Fill the Cake: Remove the cake from the fridge. Spread one-third of the strawberry buttercream over the first layer. Top with the second layer, repeating the buttercream step. Place the final cake layer on top.
  15. Final Frosting and Drip: Use the remaining strawberry buttercream to frost the sides and top smoothly. Use a piping bag to carefully apply the remaining, slightly warmed ganache around the top edge, allowing it to drip naturally down the sides.
  16. Decorate and Chill: Arrange fresh, hulled strawberries on top of the ganache and around the base. Refrigerate the finished cake for at least 30 minutes before serving for stability.