Chocolate Strawberry Layer Cake

Instructions

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1. -

   Make the whipped cream.

   Sprinkle unflavored gelatin over cold water. Let stand until softened, about 2-3 minutes.

2. - Heat in the microwave for 10-15 seconds, then stir until dissolved and liquid. Repeat if needed.
3. - In a large bowl, whip the cream and confectioners' sugar to soft peaks. Add dissolved gelatin and strawberry puree and whip until well combined.
4. - Refrigerate for 2-3 hours, or until gelatin has set and cream is spreadable.
5. -

   Make the cake.

   Preheat the oven to 325°F. Prepare pans with vegetable pan spray.

6. - In a large bowl, stir together flour, cocoa powder, baking powder, baking soda and salt.
7. - In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each. Add vanilla and mix well.
8. - Add the flour mixture alternately with buttermilk, beating until just combined. Divide evenly into the prepared pans.
9. - Bake for 18-21 minutes, rotating the pans halfway between baking. Cakes are done when a toothpick inserted into the center comes out clean. Cool 5 minutes on a cooling rack then remove from pans and cool completely.
10. -

    Make the ganache.

    For ganache, heat cream until steaming. Add the chocolate and let sit until softened then stir until combined. Cool to room temperature.

11. -

    Assemble the cake.

    To assemble, cut the crowns off of each cake layer. Place the first layer on a cake board or serving plate.

12. - Spread a thin layer of ganache to the edges of the cake. Cover with a thicker layer of strawberry whipped cream.
13. - Add a single layer of sliced strawberries, pressing gently into the whipped cream. Repeat with the remaining cake layers.
14. - Garnish top with additional whole strawberries.

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