Ingredients:

  • 2 cups (240g) All-Purpose Flour
  • 2 cups (400g) Granulated Sugar
  • ¾ cup (65g) Unsweetened Cocoa Powder (Dutch-processed)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup (240ml) Buttermilk
  • ½ cup (120ml) Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup (240ml) Hot Coffee
  • 1 lb (450g) Fresh Strawberries (for reduction)
  • ¼ cup (50g) Granulated Sugar (for reduction)
  • 1 tablespoon Lemon Juice (for reduction)
  • 2 cups (480ml) Heavy Whipping Cream (very cold)
  • ½ cup (60g) Powdered Sugar
  • 1 teaspoon Vanilla Extract (for frosting)
  • Optional: 1 teaspoon unflavored Gelatin dissolved in 2 tablespoons cold water
  • ¼ cup cooled Strawberry Reduction (for frosting)
  • 1 pint Fresh Strawberries (for decoration)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment circles.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and vanilla to the dry mixture. Beat on medium speed until just combined.
  4. Slowly stream in the hot coffee (or hot water mixture) while mixing on low speed until the batter is smooth. The batter will be thin.
  5. Divide batter evenly between pans. Bake for 30–35 minutes, or until a skewer inserted centrally comes out with moist crumbs attached. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
  6. Make Strawberry Reduction: Combine the 1 lb of strawberries, 1/4 cup sugar, and lemon juice in a saucepan. Simmer until berries break down and liquid thickens (about 15 minutes). Cool completely. Strain off ¼ cup of the liquid reduction for the frosting; reserve the remaining solids for layering.
  7. Prepare Frosting: Whip the cold heavy cream, powdered sugar, and vanilla on high speed until medium-stiff peaks form. If using gelatin, gently fold in the dissolved, cooled gelatin at the medium-peak stage.
  8. Gently fold in the reserved ¼ cup of cool strawberry reduction into the whipped cream until lightly streaked. Do not overmix.
  9. Assemble: Level the cake layers if necessary. Place the first layer on a serving plate, spread the reserved strawberry solids evenly over the cake, and top with the second layer.
  10. Crumb coat the entire cake with a thin layer of frosting and chill for 15 minutes. Apply the final, generous layer of frosting. Arrange halved fresh strawberries decoratively on top.