Chocolate Covered Strawberry Cake

1. Making the cake: Preheat oven to 325 degrees F. Prep four 8″ or 9″ round cake pans – use parchment paper or nonstick foil on the bottom of the cake pan to keep the bottom from sticking. (see tips 1 and 2 below)

Sift the flour, baking soda, baking powder, salt, sugar and cocoa powder in a large bowl. Set aside.

Mix the vegetable oil, buttermilk, coffee, water and vanilla in another bowl. Add the wet ingredients to the dry. Beat in the eggs one at a time. Beat batter at medium speed for 2 minutes. Pour batter into four 8″ or 9″ round cake pans. Bake 28-30 minutes. Cool and set aside.

2. Making the filling: Beat cream to soft peaks. Whisk together ¼ cup powdered sugar and gelatin. Add this into the cream. Beat to stiff peaks. Set aside.

In a separate bowl, beat butter, cream cheese, vanilla and ¾ cup powdered sugar together for 2 minutes. Add melted chocolate to cream cheese mix. Beat 1 minute. Fold in the whipped cream mixture.

3. Making the frosting: Beat butter and salt until creamy. Add powdered sugar and cocoa alternating with milk. Add vanilla and beat on medium high for 2 minutes. Scrape the sides of the bowl often. Set aside.

4. Making the chocolate covered strawberries: Melt chocolate and shortening in the microwave on high in 15 second increments. Stir each time and stop once it’s melted and smooth. Dip or drizzle melted chocolate onto each strawberry. Place on a sheet of wax paper to dry.

5. Place 1 layer of cake on your serving platter. Spread 1 cup of filling on top. Layer the sliced strawberries on top of filling. Repeat cake layer, filling, strawberries. Repeat cake layer, filling, strawberries. Place final layer on top. Frost cake with the frosting and place chocolate dipped strawberries on top.

**Tips:**
1. If you don’t have 4 round pans, then use two and let the batter sit out while the first set of cakes bake and cools for 10 minutes. Put the cakes on a wire rack and use the cake pan and parchment paper over again.
2. You can use parchment paper or nonstick foil on the bottom of the cake pan to keep the bottom from sticking.
3. You can make the mousse 1-2 days ahead of time as long as it is very airtight in the fridge. The fudge buttercream frosting can be made ahead of time and stored in the fridge as well. If you do this, just make sure to let it sit out to warm up a few hours before decorating.

Adapted from a recipe by Sharon Kurtz.