Chocolate Cake

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2 cups (266 g) all-purpose flour

1⅔ cups (332 g) granulated sugar

⅔ cup (60 g) natural unsweetened cocoa powder

2 tsp (10 g) baking soda

1 tsp baking powder

½ tsp salt

½ cup (120 ml) vegetable oil

2 large eggs, at room temperature

1½ tsp (8 ml) pure vanilla extract

1 cup (240 ml) full-fat buttermilk, at room temperature

1 cup (240 ml) hot coffee or hot water

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Strawberry Buttercream

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2 cups (34 g) freeze-dried strawberries

2 cups (452 g) unsalted butter, at room temperature

6 tbsp (90 ml) whole milk, at room temperature

2 tsp (10 ml) pure vanilla extract

7 cups (840 g) powdered sugar

¼ tsp salt

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Chocolate Ganache

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½ cup (93 g) semisweet or milk chocolate chips

½ cup (120 ml) heavy cream

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Instructions:

Chocolate Cake:

1. Preheat the oven to 350°F (177°C). Prepare three 6-inch (15-cm) or two 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix at low speed for 30 seconds to fully combine.

3. Add the oil, eggs, vanilla, and buttermilk. Mix at low speed until just combined. Slowly add the hot coffee or water while mixing. Mix for 1 to 2 minutes until fully combined. The batter will be thin.

4. Divide the batter evenly between the prepared cake pans. Bake for 32 to 36 minutes, until a toothpick inserted into the centers comes out clean.

   Let the cakes cool for 5 minutes, then remove them from the pans and cool completely on a wire rack.

   Strawberry Buttercream:

5. Grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.

6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed for about 5 minutes until creamy and light in color. Add the milk, vanilla, and strawberry powder. Mix at medium speed for 1 minute.

7. Reduce the mixer's speed to low and add the powdered sugar 2 cups (240 g) at a time, mixing well after each addition. Add the salt and mix at low speed for 1 minute until smooth and well combined.

   Set aside.

   Chocolate Ganache:

8. Place the chocolate chips in a small glass or metal bowl.

9. In a small saucepan over medium-high heat, warm the cream until it just starts to simmer. Look for small bubbles forming around the edges and a gentle simmering movement in the middle. When it has reached this point, pour the cream into the bowl of chocolate chips.

10. Whisk the chocolate chips and cream together until the mixture is uniform in consistency and there are no bits of chocolate left on the whisk.

    Allow the ganache to cool at room temperature for 10 to 20 minutes, or until the ganache is room temperature or slightly above, before using it as a drip.

    Assemble

11. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake layers (page 32) with Strawberry Buttercream, then crumb coat the cake (page 37) with Strawberry Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes to allow the frosting to firm up.

12. Reserve about 1 cup (215 g) of the Strawberry Buttercream for the swirl border, then create a smooth buttercream finish (page 61) with the remaining Strawberry Buttercream. Chill the cake in the refrigerator for 20 minutes to allow the frosting to firm up.

13. Create a traditional drip (page 100) with the Chocolate Ganache Drip, then place the cake in the refrigerator while you prepare a piping bag with a Wilton tip 1M and fill it with the remaining Strawberry Buttercream.

14. Pipe a swirl border (page 116), spacing the swirls 1 inch (2.5 cm) apart.

Place the fresh strawberries between the swirls.