Chocolate strawberry layer cake with strawberry buttercream and chocolate ganache drip

Sift the cocoa powder into a medium bowl.

Pour over the boiling water and whisk smooth to bloom the cocoa, then set aside about 10 minutes.

Whisk the flour, granulated sugar, salt, baking soda and baking powder together in a large bowl.

Whisk the buttermilk, veggie oil, eggs and vanilla into the cooled cocoa mixture until smooth.

Pour the chocolate mixture into the flour and stir until smooth and fully incorporated.

Divide between three buttered and floured nine inch pans and bake at 350F about 30 minutes, without opening the oven for the first 20 minutes.

Set the uniform strawberries aside for the ring on top; chop about half a cup for the buttercream.

Beat the room temperature butter with a pinch of salt on high five minutes until pale, light and fluffy, then one minute more.

On low, add the powdered sugar half a cup at a time, alternating with a tablespoon of the chopped strawberries, whose juice replaces cream or milk.

Mix on medium one minute to fluff it up.

Spread about a cup of frosting between each layer, a thinner layer on the top, and smooth the remainder over the sides with an offset spatula.

Chill the frosted cake while making the ganache.

Finely chop the chocolate, set it in a bowl over simmering water without touching the water and stir frequently until nearly melted, then let the residual heat finish it.

Cool the ganache, testing on a vertical surface until the drip runs the right amount.

Pour most of the ganache on top, smooth to the edge with an offset spatula and coax drips over the side.

Crown with the hulled strawberries, planting them in before the ganache sets.

Brush the strawberries with watered down strawberry jam if not serving immediately.