For the Strawberry Filling:

1 ½ lbs fresh or frozen strawberries, chopped (684 g / 4 ¾ cups)

½ cup granulated sugar (105 g)

1 tbsp cornstarch

1 tbsp water

1 tsp vanilla extract

For the Cake Batter:

1 ½ cups hot water (355 g)

1 cup black cocoa powder or Dutch-process cocoa powder (111 g)

1 tbsp espresso powder

3 cups all-purpose flour (381 g)

1 ½ cups granulated sugar (315 g)

1 ½ cups light brown sugar, packed (330 g)

3 tsp baking soda (16 g)

1 ½ tsp baking powder (5 g)

¾ tsp salt

1 ½ cups buttermilk, room temperature (364 g)

¾ cup vegetable oil (164 g)

3 large eggs, room temperature

1 tbsp vanilla extract

For the Frosting:

3 cups salted butter, softened

7–8 cups powdered sugar

2–3 tbsp heavy cream

½ cup strawberry filling (140 g)

2–3 bags freeze-dried strawberries (1.2 oz each), crushed

1 tbsp vanilla extract

Pinch of salt

For the Chocolate Drip:

4 oz semi-sweet chocolate, finely chopped

4 oz heavy cream

1–3 tsp vegetable oil

Fresh strawberries, for garnish

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Make the strawberry filling: Cook strawberries and sugar in a saucepan over medium heat until juicy. Mix cornstarch with water and stir into the pan until thickened. Remove from heat, stir in vanilla, and let cool completely.
Prepare the cake batter: Whisk hot water, cocoa powder, and espresso powder until smooth. Let cool slightly.
In a large bowl, combine flour, sugars, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla to the dry mixture. Stir until combined. Mix in cocoa mixture until smooth.
Divide batter into greased 9-inch pans. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean. Cool completely.
Make the frosting: Beat butter until fluffy. Gradually add powdered sugar. Mix in cream, strawberry filling, crushed freeze-dried strawberries, vanilla, and salt until smooth.
Assemble the cake: Frost cooled cake layers, spreading strawberry filling between layers.
Make the chocolate drip: Heat cream until steaming, pour over chopped chocolate, and stir smooth. Add oil until pourable.
Drizzle chocolate drip over the frosted cake and garnish with fresh strawberries.

Use Dutch-process cocoa if black cocoa isn’t available.

Bake cake layers ahead, wrap tightly, and refrigerate or freeze before assembling.

Ganache can be added between layers for extra richness.

Raspberries or cherries can replace strawberries for a variation.

Store cake in the fridge and let soften at room temperature before serving.