Delicious 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 and then add chocolate mix. Beat the cream separately until stiff peaks form, then add flour, baking soda, pinch of salt and whipped 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 you wish to use all around the edges. Put them away. Cut the rest in chunks. Heat the strawberries in chunks with the sugar, and stir the cornstarch in a small bowl with a bit of water. Once the strawberries are boiling, add the cornstarch and let thicken while stirring for about a minute, set aside.

Beat the whipping cream with the cocoa and icing sugar. Add the cream cheese and cream both only 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 edges facing outwards. Put the rest of the strawberry filling to cover the center. 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.

Prepare the ganache by heating the cream. Shortly before boiling, take off heat and melt the chocolate in it. Set aside and wait between 5-10min until the ganache has the right consistency. Shortly before serving take springform off gently and pour the ganache on top, creating the dripping effect. Garnish with some more fresh strawberries and mint leaves.