This is the most amazing chocolate strawberry cake. Into a medium mixing bowl, sift half a cup of cocoa powder then add one cup of hot water to bloom the cocoa powder and release a ton of chocolate flavour. Stir it together until nice and smooth then set it aside for 10 minutes. In a large mixing bowl, combine three cups of all-purpose flour, two cups of granulated sugar, one teaspoon of salt and two, a half teaspoons of baking soda and one and a half teaspoons of baking powder.

Give that a whisk and set it aside. Bring the cocoa powder mixture and add one cup of buttermilk, and one cup of vegetable oil, this will give you a moist and amazing soft cake. Add three room temparature eggs and one tablespoon of vanilla extract then give that a whisk and get it nice and smooth. Pour the chocolate mixture into the flour mixture and stir until nice, smooth, and fully incorporated.

Prepare a mini cake pan or you can use 9-inch cake pans, pour the batter into the prepared cake pans and bake at 350F for 30 minutes. To make the buttercream add one and a half cups of unsalted butter in the bowl of a stand mixer then beat it on high speed until the butter is light and fluffy. With the mixer running on low speed, add 6 cups of sugar one at a time and add half a cup of cream.

Whip until light and fluffy. Once the cakes are baked and out of the oven, slice them in half and let them cool. To make the chocolate ganache, chop three ounces of chocolate into small chunks then grab a bowl and add the chocolate chunks together with half a cup of heavy cream. Place the bowl over a pot with simmering water and stir it as it starts to melt.

Meanwhile, haul your strawberries by cutting the top so they can sit perfectly straight on the cake. Once melted, remove it from the hot water bath and try cooling your ganache, if you pour hot ganache over your cake it will go straight down. Take one layer of the cake dollop the cream and add strawberries around them then cover it with the other layer and pour your ganache over the cake. Repeat this for all your mini cakes. If you bake this cake in a 2 9-inch pan, you will do this in a single layer and top it with the other cake layer.


  • ½ cup (40g/ 1.4Oz) unsweetened cocoa powder
  • 1 cup (240ml) boiling water
  • 3 cups (360g/ 12.7Oz) all-purpose flour
  • 2 ½ cups (500g/ 17.6Oz) granulated sugar
  • 2 ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) whole buttermilk at room temperature
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract

For the Buttercream:

  • 1 ½ cups (340g/ 12 Oz) unsalted butter at room temperature
  • 6 to 8 cups confectioners’ sugar (720g – 960g)
  • 1/2 cup of cream

For the Ganache:

  • 3½ (198g/ 6.9Oz) ounces semi-sweet chocolate chopped
  • ½ cup (120ml) heavy whipping cream
  • 1 cup of strawberries