step 1
Preheat oven to 350 degrees F (180 degrees C). Generously grease two eight-inch round pans with pan coating and set aside.
step 2
Sift All-Purpose Flour (170 g), Granulated Sugar (265 g), Unsweetened Cocoa Powder (45 g), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1 tsp) into the bowl of a stand mixer or other large mixing bowl.
step 3
Add Canola Oil (80 mL), Buttermilk (150 mL), Large Eggs (2), Espresso (120 mL), and Vanilla Extract (1 Tbsp) and beat on medium speed for 2 minutes.
step 4
Scrape sides of bowl with a spatula and mix for 30 seconds more. Batter will be very fluid.
step 5
Pour batter into the greased cake pans, using a kitchen scale to ensure you have the same quantity of batter in each pan. Bake for 25-35 minutes on middle oven rack or until a toothpick comes clean.
step 6
Remove pans to a cooling rack and let cool for 10 minutes or until sides of cakes have pulled away from the pans.
step 7
Using another cooling rack placed on top of each cake pan, flip the racks and pans over and press on the bottoms of the pans to remove cakes. Let cake cool to room temperature.
step 8
While the cake cools, wash Fresh Strawberries (455 g) and allow to dry slightly in a colander. Trim off the greens and slice the strawberries into a bowl and set aside.
step 9
Once the cake has cooled to room temperature, pour Gelatin Powder (2 tsp) and Water (2 Tbsp) into a stainless steel bowl. Allow to sit for 10 minutes.
step 10
Place 1/3 cup of Whipping Cream (390 mL) in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin.
step 11
Mix with a fork until gelatin has dissolved. Place the bowl in the fridge and allow to cool until the outside of the bowl is neutral in temperature. Stir the bowl often or the cream will begin to gel.
step 12
Using the whisk attachment of a standing mixer, beat the remaining cream, Powdered Confectioners Sugar (80 g), Vanilla Extract (1 tsp), and Salt (1/8 tsp) on high until soft peaks form, scraping down the sides of the bowl once or twice.
step 13
Reduce to medium-speed and drizzle the gelatin mixture into the mixer bowl. Return to high and beat until firm peaks form. Mixture will resemble Cool Whip.
step 14
Slice each layer of chocolate cake in two using a good bread knife. I find it’s easiest to rotate the layer while you are slicing, making sure you keep the knife level as it slices around the cake.
step 15
Place one of the small layers onto a plate or serving platter. Spread 1/4 of the whipped cream over the top of the cake layer to the edges, leaving the sides bare.
step 16
Spread 1/4 of the the strawberries evenly over the whipped cream. Repeat the order for the next three layers. Refrigerate until ready to serve.
