Decadent Chocolate Cake with Strawberry Cream Filling

2 cups chopped fresh strawberries
1/4 cup granulated sugar
1 cup heavy cream
1/2 cup powdered sugar
Chocolate Ganache:
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Garnish:
Fresh strawberries
Chocolate shavings
Directions:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla to the flour mixture and beat until smooth. Stir in hot coffee until well combined.
Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
For the filling, puree strawberries and granulated sugar. Whip heavy cream with powdered sugar until stiff peaks form, then fold in strawberry puree.
For the ganache, heat heavy cream until it begins to simmer. Pour over chocolate and let sit for 2 minutes, then stir until smooth and glossy.
Once cakes are cool, layer with strawberry cream filling. Pour ganache over the assembled cake and garnish with fresh strawberries and chocolate shavings.
Prep Time: 1 hour | Cooking Time: 35 minutes | Total Time: 2 hours 35 minutes | Kcal: 620 kcal | Servings: 12