step 1
Preheat oven to 350 degrees F (180 degrees C) or 320 degrees F fan-forced (160 degrees C fan-forced).
step 2
Grease and line 2 8-inch round cake pans.
step 3
In a measuring cup, whisk Eggs (2) and Vanilla Extract (1/2 Tbsp). Set aside.
step 4
In a medium bowl, whisk All-Purpose Flour (1 3/4 cups), Baking Powder (1 tsp), Baking Soda (1 tsp) and Salt (1/4 tsp) together. Set aside.
step 5
In your mixing bowl, beat Unsalted Butter (3/4 cup) and Caster Sugar (1 1/3 cups) on high speed until light and fluffy.
step 6
Turn down to medium speed and drizzle in beaten egg mixture.
step 7
Throw in Unsweetened Cocoa Powder (2/3 cup). Mix until combined.
step 8
Turn your mixer down to low and drizzle in Buttermilk (1 1/3 cups).
step 9
Lastly, gradually add in your flour mixture.
step 10
Transfer into your 2 baking pans evenly. Drop the pan to release the air bubbles out.
step 11
Bake it in a preheated oven for about 30 to 35 minutes.
step 12
Once done, remove it from the oven and let it cool in the pan.
step 13
Slice most of the Fresh Strawberries (3 1/3 cups). Keep some intact for the topping.
step 14
Remove the yellow bottom of the Chocolate Pocky (5 pckg) biscuits.
step 15
Make the chocolate buttercream: In your mixing bowl, add in Unsalted Butter (2/3 cup), Powdered Confectioners Sugar (1 1/3 cups), Salt (1/2 tsp), Instant Coffee (1/8 tsp), and Unsweetened Cocoa Powder (2/3 cup). Mix on low until it forms into a thick paste.
step 16
Add in your Dark Chocolate (1/2 cup), beat on medium-high for 3 minutes.
step 17
Add in Vanilla Extract (1 tsp), and continue beating. If it is too thick, add Milk (to taste), 1 tablespoon at a time to loosen it out. Beat for another 3 minutes on medium-high until smooth and fluffy.
step 18
Lay the first cake layer on your platter. Spread a layer of Chocolate Buttercream.
step 19
Place sliced strawberries on top.
step 20
Cover it with buttercream again. Place the second layer on top. Place the second layer on top.
step 21
Cover the whole cake with buttercream. (You don't need to be really even as you'll be covering it with Pocky and strawberries later).
step 22
Carefully layer chocolate Pocky biscuits on the side of the cake until the side is fully covered.
step 23
Strain Apricot Preserves (1 Tbsp) with some Water (1 Tbsp) to make a glaze. Set aside.
step 24
Top the cake with unsliced strawberries. Brush strawberries with apricot glaze, then let it cool in the fridge.
