Chocolate cake

1. Preheat the oven to 329°F / 165°C and line three 6-inch/ 15 cm diameter round cake pans with parchment paper.
2. In a bowl, mix and sift together the dry ingredients, cake flour, cocoa powder, baking powder, baking soda, and salt and set aside.
3. In another large bowl, mix the eggs with the granulated sugar, vanilla extract, and oil with an electric mixer for about 2 minutes until the mixture is pale and smooth.
4. Add the buttermilk and black coffee and mix again with a mixer.
5. Add the dry ingredients in batches and gently fold in with a hand whisk until the mixture is smooth and lump-free.
6. Divide the mixture into 3 and pour into the prepared pans.
7. Bake the 3 pans together for 35 minutes or if you only have one pan then bake in 3 batches for about 20 minutes.
8. Check with a toothpick by plunging it into the center of the cake, it should come out clean or with crumbs.
9. Let the cake cool a little in the pan before removing it from the pan and cooling completely upside down on a cooling rack.
10. Cover with cling film and place in the fridge for at least 2 hours.

Whipped chocolate ganache

1. Cut or finely chop the chocolate and place it in a bowl.
2. Melt the chocolate in a double boiler or in the microwave until it is completely melted.
3. Place 400 ml of heavy cream in a saucepan and heat it to a simmer over medium heat.
4. Pour the hot cream over the melted chocolate in batches and stir between each addition with a spatula to make the emulsion and until it is smooth.
5. Pour in the 400 ml of cold heavy cream and mix again to incorporate it.
6. Blend with an immersion blender if necessary to smooth the ganache and remove any lumps.
7. Cover with cling film and place in the fridge overnight (at least 6 hours).

Assembly and decoration

1. Cut the bump of each cake layers to have even levels with a cake leveler or a large knife.
2. Beat the cold ganache with an electric mixer or a stand mixer fitted with a whisk attachment at medium speed for about 3 minutes until you have a smooth, firm texture.
3. Fill a pastry bag with the whipped ganache.
4. Place the first layer of chocolate cake on a cake board and on your turntable.
5. Cover with the ganache frosting and place pieces of strawberries in the center and cover again with the chocolate frosting.
6. Place the second layer of cake and repeat the last step until you reach the 3rd layer of cake.
7. Cover the entire cake with a thin layer of ganache and smooth it with an offset spatula. Place in the refrigerator for about 20 minutes.
8. Cover the entire cake with the ganache and smooth with icing smoother.
9. Decorate the top of the cake with the remaining ganache and decorate with strawberry pieces.
10. Place the finished chocolate and strawberry cake in the refrigerator for at least 2 hours before serving.