Ingredients

For the Chocolate Cake

1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
1 cup (240 ml) hot water
2 tsp vanilla extract

For the Chocolate Cream Filling

1 ½ cups (360 ml) heavy cream
200 g dark chocolate, melted and cooled
3 tbsp powdered sugar
1 tsp vanilla extract

For the Strawberry Layer

2 cups fresh strawberries, sliced
1 tbsp sugar (optional)

For the Topping

Fresh strawberries, whole or halved
Chocolate ganache or melted chocolate drizzle (optional)

Instructions

Step 1: Make the Chocolate Cake

Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease well to prevent sticking.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, oil, buttermilk, and vanilla extract to the dry mixture. Mix until smooth and fully combined.
Slowly pour in the hot water while mixing on low speed. The batter will become thin — this is exactly what creates the incredibly moist texture.
Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely before assembling.

Step 2: Prepare the Chocolate Cream

In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Add the melted and cooled chocolate along with the vanilla extract.
Beat again until the mixture becomes thick, fluffy, and generously spreadable. Chill briefly if needed to firm it up.

Step 3: Sweeten the Strawberries

Toss sliced strawberries with 1 tablespoon of sugar if you prefer extra juiciness.
Let them sit for 5 minutes to release their natural sweetness and juices.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate or cake stand.
Spread a thick, even layer of chocolate cream over the cake.
Spoon a layer of sliced strawberries on top, ensuring the surface is fully covered.
Add the second cake layer and gently press it down.
Spread more chocolate cream on top and along the sides, or leave the sides bare for a rustic, semi-naked look.
Arrange whole or halved strawberries on top for a beautiful finish. For added decadence, drizzle chocolate ganache or melted chocolate over the berries.

Step 5: Chill and Serve

For cleaner slices and a firmer structure, refrigerate the cake for at least 30 minutes before cutting.
Slice and serve, savoring each bite of rich chocolate, airy cream, and fresh, sweet strawberries.