Homemade Dark Chocolate Cake with Strawberry Buttercream

Instructions:
Make the Cake
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, sour cream, oil, vanilla, and espresso powder. Mix until smooth.
Slowly stir in the hot water until fully incorporated. The batter will be thin.
Divide batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Buttercream
Beat the butter until smooth and creamy.
Gradually add powdered sugar, beating well after each addition.
Mix in strawberry puree, vanilla extract, and salt.
Beat until light, fluffy, and spreadable. Adjust consistency with more sugar if needed.
Assemble the Cake
Place one cake layer on a serving plate.
Spread an even layer of strawberry buttercream on top.
Add the second cake layer and frost the top and sides.
Decorate with fresh strawberries if desired.
Storage
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Bring to room temperature before serving for best texture
Why You’ll Love This Cake
Deep, rich chocolate flavor
Moist and tender crumb
Fresh strawberry frosting balance
Perfect for special occasions
Classic flavor combination