π©βπ³ Directions:
1οΈβ£ Prepare the Cake:
Preheat the oven to 350Β°F (175Β°C) π₯. Grease and line two 9-inch round cake pans π§. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt π§. Cream butter and sugar until fluffy π§π¬. Beat in the eggs π₯, then stir in vanilla π¦. Gradually mix in dry ingredients and milk, alternating, starting and ending with dry ingredients π₯. Fold in sour cream and boiling water π§. Divide the batter between pans and bake for 30β35 minutes β°, or until a toothpick comes out clean β
. Cool in pans for 10 minutes, then transfer to wire racks to cool completely βοΈ.
2οΈβ£ Prepare the Strawberry Filling:
Toss sliced strawberries π with sugar, lemon juice, and vanilla ππ¦. Let sit for 15β20 minutes to release juices πΆ.
3οΈβ£ Make the Chocolate Ganache:
Place chopped dark chocolate π« in a bowl. Heat heavy cream π₯ until it simmers, then pour over the chocolate π«. Let it sit for 2β3 minutes β³, then stir until smooth π₯. Add butter π§ if you desire a glossy finish β¨.
4οΈβ£ Assemble the Cake:
Place one cake layer on a platter π°. Spoon half of the strawberry filling π on top, followed by a drizzle of ganache π«. Add the second cake layer and repeat with the remaining filling and ganache π°ππ«. Refrigerate for 30 minutes to set βοΈ.
5οΈβ£ Serve:
Garnish with fresh strawberries π and mint leaves πΏ. Slice and enjoy this decadent treat! β€οΈ
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