Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • 1 ¾ cups (350 g) Granulated Sugar
  • ¾ cup (75 g) High-Quality Cocoa Powder, Dutch-processed
  • 1 tsp (5 g) Baking Soda
  • 1 tsp (5 g) Fine Sea Salt
  • 2 Large Eggs (100 g), room temperature
  • 1 cup (240 ml) Buttermilk (or whole milk + 1 tbsp vinegar)
  • ½ cup (120 ml) Neutral Vegetable Oil
  • 2 tsp (10 ml) Vanilla Extract
  • 1 cup (240 ml) Hot Coffee (or boiling water), freshly brewed
  • 5 Large Egg Whites (150 g), room temperature (for SMBC)
  • 1 ¼ cups (250 g) Granulated Sugar (for SMBC)
  • 1 ½ cups (3 sticks, 340 g) Unsalted Butter, cubed, soft but cool
  • 1 tsp (5 ml) Vanilla Extract (for SMBC)
  • 2 lbs (900 g) Fresh Strawberries, washed, hulled
  • 2 Tbsp (30 g) Granulated Sugar (for macerating)
  • 1 Tbsp (15 ml) Grand Marnier or Kirsch (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake tins with parchment paper.
  2. In the stand mixer bowl, sift and whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix on medium-low speed until just combined.
  5. Slowly pour in the hot coffee (or boiling water). Mix until the batter is smooth and thin.
  6. Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
  7. Prepare the filling: Slice the strawberries designated for the filling (approx. 1 lb/450g) and toss gently with 2 Tbsp sugar and the optional liqueur (if using). Set aside to macerate and release juices.
  8. Make Swiss Meringue Buttercream (SMBC): Combine egg whites and sugar in the bowl of a stand mixer. Set over a simmering pot of water (bain-marie) and whisk until the sugar is dissolved and the mixture reaches 160°F (71°C).
  9. Transfer the bowl to the stand mixer. Using the whisk attachment, beat the mixture on high speed until stiff, glossy peaks form and the bowl is cool to the touch (approx. 10–15 minutes).
  10. Switch to the paddle attachment. Add the cubed, soft butter one piece at a time, mixing until fully incorporated and the mixture turns into a smooth, silky buttercream. Beat in the vanilla and salt.
  11. Assembly: Once the cakes are completely cool, level the tops using a serrated knife. You may optionally slice each layer horizontally to create four thinner layers.
  12. Place the first cake layer on your serving plate. Pipe a thick 'dam' or ring of SMBC around the edge of the layer. Fill the centre of the dam with the macerated strawberries (ensure excess liquid is strained off first).
  13. Place the next cake layer(s) on top. Apply a thin, even layer of SMBC over the entire cake (the crumb coat). Refrigerate the cake for at least 30 minutes until the crumb coat is firm.
  14. Apply a final, thicker layer of SMBC, smoothing the sides and top. Decorate with whole strawberries, chocolate shavings, or a dusting of cocoa powder. Keep refrigerated until 30 minutes before serving.