Chocolate-Covered Strawberry Cake

For the cake:
Preheat oven to 350ºF and grease cake pans.

Puree strawberries in a blender if fresh or frozen. Combine strawberry puree, butter, and sugar. Slowly add eggs and vanilla extract.

Mix flour and baking powder. Combine with strawberry mixture. Add milk and stir gently.

Pour batter into cake pan and bake for 40–45 m, 20 minutes if making cupcakes. Let cook before frosting.

For the frosting:
In a medium pot, mix sugar and cocoa. Add evaporated milk, stir, then turn heat to medium. Pour in coffee if using, and stir continuously, adjusting heat to keep liquid from boiling over. Bring to a light bubbling boil, stirring until chocolate starts to harden on the side of the pot.

When chocolate starts to thicken, add butter, stir, then remove from heat. Stir until chocolate stops bubbling, and let cool until very thick but still smooth enough to slowly pour off the pot to spread on the cake.