Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g high-quality Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 240ml full-fat buttermilk
  • 120ml neutral oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 240ml hot brewed coffee
  • 340g unsalted butter, softened
  • 120g cocoa powder, sifted
  • 500g confectioners' sugar
  • 60ml heavy cream
  • 1 tsp espresso powder
  • 1 lb fresh strawberries
  • 200g semi-sweet chocolate melting wafers
  • 1 tsp coconut oil

Instructions:

  1. Preheat oven to 350°F (180°C). Grease two 9 inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, 75g cocoa powder, baking soda, baking powder, and sea salt until uniform.
  3. Add the buttermilk, neutral oil, eggs, and vanilla extract to the dry ingredients. Whisk until just combined, ensuring no large flour pockets remain.
  4. Gradually stream in the hot brewed coffee while whisking continuously. The batter will be thin, which is essential for the velvet texture.
  5. Divide batter evenly between the prepared pans and bake for 35 minutes, or until a cake tester inserted into the center comes out clean.
  6. While the cake cools, prepare the frosting by beating the softened butter, 120g cocoa powder, confectioners' sugar, heavy cream, and espresso powder until light and fluffy.
  7. Dry the strawberries thoroughly for 2 hours. Melt the chocolate wafers with coconut oil in a microwave-safe bowl. Dip the berries and allow them to set on parchment paper.
  8. Frost the cooled cake layers and arrange the chocolate-dipped strawberries on top before serving.