Tool

• 9‑inch cake pans

• Parchment paper

• Mixing bowls

• Saucepan

Ingredients

For the chocolate cake

• ½ cup unsweetened cocoa powder

• 1 cup boiling water or very hot coffee

• 3 cups all‑purpose flour

• 2½ cups granulated sugar

• 2½ teaspoons baking soda

• 1½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup vegetable oil

• 1 cup whole or low‑fat buttermilk, room temperature

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

For the strawberry buttercream

• 1½ cups unsalted butter, room temperature

• Pinch of salt

• 6 to 8 cups confectioners’ sugar

• ½ cup chopped fresh strawberries (about 6 berries)

For the ganache

• 3½ ounces semi‑sweet chocolate bar, chopped

• ½ cup heavy whipping cream

For garnish

• Fresh strawberries

Direction

Make the chocolate cake

• Preheat oven to 350°F. Grease three 9‑inch pans; line bottoms with parchment.

• Sift cocoa powder into a bowl; whisk in hot water or coffee until dissolved. Cool 10 minutes.

• Whisk flour, sugar, baking soda, baking powder, and salt in a large bowl.

• Add oil, buttermilk, eggs, and vanilla to cooled cocoa mixture; whisk well.

• Pour cocoa mixture into flour mixture; whisk until fully incorporated.

• Divide batter evenly among pans.

• Bake 30 minutes, rotating pans after 20 minutes if using multiple racks.

• Cool completely in pans; loosen edges with a knife, invert, and remove parchment.

Make the strawberry buttercream

• Beat butter and salt on medium until very light and fluffy, about 5 minutes.

• Reduce speed to low; gradually add sugar ½ cup at a time, alternating with strawberries.

• Scrape bowl as needed.

• Once sugar is incorporated, beat on medium until light and fluffy, about 1 minute.

Assemble the cake

• Place first cake layer on a plate; spread ¾ cup frosting evenly.

• Add second layer; spread another ¾ cup frosting.

• Add final layer; frost entire cake.

• Chill at least 1 hour or up to 1 day.

Make the ganache

• Place chopped chocolate in a heat‑proof bowl.

• Heat cream in a saucepan until just simmering; pour over chocolate.

• Let stand 5 minutes, then whisk until smooth.

• Spread over top of cake, letting some drip down sides.

• Top with fresh berries.

• Chill at least 30 minutes to set.

• Refrigerate up to 5 days.

Notes

• Sift cocoa powder to avoid lumps when mixing with hot liquid.

• Substitute ¼ cup strawberry jam for fresh berries if strawberries aren’t sweet or flavorful.

• Chill frosted cake before adding ganache to control the drip.

Nutrition

Calories: 993kcal Carbohydrates: 134g Protein: 7g Fat: 50g Saturated Fat: 22g Polyunsaturated Fat: 12g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 120mg Sodium: 533mg Potassium: 211mg Fiber: 3g Sugar: 105g Vitamin A: 937IU Vitamin C: 4mg Calcium: 90mg Iron: 3mg