Rustic chocolate cake with strawberries and ganache

Ingredients

• For the cake: 320 g flour (2 2/3 cups)
• 420 g brown sugar (2 cups)
• 135 g unsweetened cocoa (1 1/2 cups)
• 14 g baking soda (1 tbsp)
• 6 g baking powder (1 1/2 tsp)
• 6 g salt (1 1/2 tsp)
• 3 eggs
• 10 g vanilla (1 tbsp)
• 360 g buttermilk (1 1/2 cups)
• 165 g oil (3/4 cup)
• 360 g hot coffee (1 1/2 cups)
• For the ganache: 270 g dark or semisweet chocolate
• 320 g liquid whipping cream
• 2 tbsp sugar
• Filling: strawberry jam
• Topping: 190 g milk chocolate, melted (1 cup)
• 20 g neutral oil (2 tbsp)
• 150 g fresh strawberries (1 cup)

Instructions

1. Whisk the dry ingredients, add the eggs, vanilla, buttermilk and oil, then stream in the hot coffee.
2. Bake at 180°C (350°F) for 30–35 minutes and cool completely.
3. Heat the cream with the sugar until steaming — not boiling — pour over the chopped chocolate, wait 2 minutes and stir until glossy.
4. Fill the layers with strawberry jam and coat the cake with the ganache.
5. Melt the milk chocolate with the oil, pour over the top for the drip, and crown with fresh strawberries.