Strawberry Chocolate Cake

To make the chocolate cake, preheat oven to 180 degrees Celsius and butter a springform.

Then melt the butter in a medium-size pot on the stove. Turn off stove. Add the chocolate in small chunks and stir until chocolate is melted. Add the buttermilk, cocoa and icing sugar. Set aside.

In a large bowl cream the eggs for a few minutes. Add heavy cream and chocolate mix. Add flour, baking soda and pinch of salt and cream until incorperated.

Pour into a buttered springform and bake for about 35 minutes. Check for a toothpick to come out clean.

Meanwhile start preparing the filling by slicing the strawberries in halves.

Then cream the cream cheese in a small bowl.

Beat the whipping cream with the cocoa and icing sugar. Slowly add the cream cheese and cream both for a little.

Pour in the chocolate chunks, stir on low speed for a little and keep in fridge until ready for use.

Once the cake is cooled off, slice in half and put springform around the first layer again. Place the sliced strawberries around the rim facing outwards. Put the rest to cover the center, sliced side facing downwards.

Prepare jello according to instructions and pour over strawberry mix. Let cool in freezer or fridge for a little before pouring the whipping cream mix on top.

Put the second layer on top and put in the fridge for at least one hour or over night. Shortly before serving take springform off gently and garnish with some more fresh strawberries and mint leaves.