For the chocolate cake:
- 230 gr plain flour
- 400 gr caster sugar
- 85 gr cocoa powder sifted
- 2¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 120 ml vegetable oil
- 240 ml whole milk
- 1½ tsp Nielsen Massey Pure Vanilla Extract
- 2 large room temperature eggs
- 150 ml hot water
For the chocolate ganache:
- 225 gr semi sweet chocolate chopped finely
- 240 ml heavy cream
For the strawberry buttercream:
(you may have buttercream left over depending on how many cakes you make, the quantity of buttercream used and the style of decor but it keeps in the fridge so can be used over several days)