Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, ¾ cup (75g) unsweetened Dutch-processed cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Ensure there are no lumps.
Step 3: In a separate medium bowl, whisk together 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Carefully stir in 1 cup (240ml) of hot coffee (or hot water if you prefer not to use coffee). The batter will be thin; this is normal. Pro Tip: Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Step 6: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
Step 7: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before assembling, or your cream will melt.
Step 8: Hull and slice 2 cups (about 300g) of fresh strawberries.
Step 9: In a small bowl, gently toss the sliced strawberries with 1 tablespoon of granulated sugar and 1 tablespoon of fresh lemon juice. This macerates the berries, bringing out their natural juices and enhancing their flavor. Set aside.
Step 10: In a very cold large mixing bowl, beat 2 cups (480ml) cold heavy cream, ½ cup (60g) powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until firm peaks form. Be careful not to overbeat, or it will become grainy. Pro Tip: Chill your bowl and whisk attachments in the freezer for 15 minutes before whipping for best results.
Step 11: Place 1 cup (170g) good quality semi-sweet chocolate chips (or finely chopped chocolate) in a heatproof bowl.
Step 12: Heat 1 cup (240ml) heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not bring to a rolling boil.
Step 13: Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring, allowing the heat to melt the chocolate.
Step 14: Whisk gently from the center outwards until smooth and glossy. Let the ganache cool slightly at room temperature until it’s still pourable but thick enough to coat the back of a spoon (about 20-30 minutes).
Step 15: Once the cake layers are completely cool, level them if necessary using a serrated knife.
Step 16: Place one cake layer on your serving plate or cake stand. Spread about half of the whipped cream evenly over the cake layer, leaving a small border.
Step 17: Arrange about half of the macerated strawberries over the whipped cream.
Step 18: Carefully place the second cake layer on top. Repeat with the remaining whipped cream and strawberries. Pro Tip: Create a slight well in the center of the cream for the strawberries to nestle, preventing them from sliding off.
Step 19: Gently pour the cooled ganache over the top of the cake, allowing it to drip down the sides for a rustic, elegant look. You can also cover the entire cake with ganache if preferred.
Step 20: Garnish with extra fresh whole or sliced strawberries, chocolate shavings, or a dusting of cocoa powder. Refrigerate the Chocolate Strawberry Cream Bomb Cake for at least 30 minutes to allow the ganache and cream to set before serving.