Step 1/6
- 2 eggs
- 120 ml vegetable oil
- 240 ml whole milk
- 240 ml water (hot)
- vegetable oil for greasing
- cocoa powder for dusting
- oven
- whisk
- parchment paper
- 3 round cake pans
- medium mixing bowl
Preheat oven to 180°C/350°F. Grease cake pans, line bottoms with parchment paper, and dust with cocoa powder, tapping the pans slightly to remove any excess. In a medium bowl, beat together eggs, oil, milk, and water.
Step 2/6
- 250 g flour
- 65 g unsweetened cocoa powder
- 350 g sugar
- 1 tsp salt
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp vanilla sugar
In a large bowl, combine flour, cocoa powder, sugar, salt, baking soda, baking powder, some of the vanilla sugar. Add wet ingredients to dry and mix until combined.
Step 3/6
Scrape batter into prepared pans. Bake cakes for about 20 – 25 min. at 180°C/350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool for 10 min. in the pan before unmolding, then let cake cool completely on a wire rack. Chill for approx. 15 – 30 min. so that cakes firm up.
Step 4/6
- 225 g butter
- 375 g powdered sugar
- 1½ tsp vanilla sugar
- 2 tbsp heavy cream
- 120 g strawberries
- rubber spatula
- cutting board
- knife
- stand mixer or hand mixer with beaters
Meanwhile, make the buttercream: Beat butter until smooth. Gradually add powdered sugar and vanilla sugar and beat until light and fluffy. Add cream and continue to beat until smooth and creamy. If needed, add a bit more cream to loosen the buttercream until silky. Slice strawberries.
Step 5/6
- offset spatula
- serrated knife
- rubber spatula
- cutting board
If needed, cut off rounded cake tops with a serrated knife to make them level. Add one layer to cake plate and evenly spread some of the buttercream over it to cover. Top with a layer of strawberries, then add the second cake layer. Repeat, ending with adding the third layer of cake. Refrigerate for approx. 15 – 30 min. or until cake is cool and firmed up a bit.
Step 6/6
- chocolate glaze for garnish
- writing icing for garnish
- strawberries for garnish
Thinly coat cake with remaining frosting, letting the chocolate cake peek through to achieve a “naked” look. Prepare chocolate glaze according to package instruction, then drip it over one of the edges of the cake. Garnish with strawberries and add writing, if you like. Enjoy!