INSTRUCTIONS
Preheat the oven to 350°F and grease three 9-inch cake pans.
In a small bowl, mix the espresso, Kahlua and hot water well.
Use a planetary mixer to combine the flour, sugar, cocoa, bicarbonate, baking powder and salt until the mixture is well blended.
Gradually add eggs, cream, buttermilk, espresso, oil and vanilla extract until well mixed.
Spread the dough onto 3 baking trays.
Place in oven and bake for 25-35 minutes or until toothpick comes out clean.
Let the cakes cool for 20 minutes.
How to use the glaze:
Use a food processor to combine the butter, vanilla, powdered sugar, diced strawberries and whipped cream until the cream mixture is stiff and fluffy.
Pour 1 cup of icing into a piping bag.
Assembly:
Place a layer of dough on the baking board.
Use an ice cream scoop to scoop 4-6 scoops of frosting.
Smooth a layer of cake evenly.
Place another layer of cake on top and spread more frosting.
Place the last layer on top and cover the rest of the cake with the remaining icing.
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