- 1 stick butter
- 1 1/2 C chocolate
- Heat and stir to combine
- Cool slightly
- 1 C sugar
- 1 C brown sugar
- 1 tsp vanilla
- 1 tsp instant coffee
- 4 eggs – incorporated one at a time
- 1 C flour
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp citric acid – OR- 1 tsp lemon juice
- Grease baking dishes with Crisco
- Bake in 2 or 3 layers
- Bake 25-30 minutes, then cool
- While cake is cooking
- 1 1/2 C strawberries
- Puree and strain – discarding seeds
- 1/2 C heavy whipping cream
- 1 C powdered sugar
- 1/2 tsp vanilla
- Beat until stiff peaks form
- Add powdered sugar when cream starts to stiffen
- Fold in strawberry puree and vanilla
- Cut (level) top of cake if it is puffing up
- Add cream mixture, then a layer of sliced strawberries
- Add second layer, cream and strawberries
- Refrigerate before serving
