Chocolate Strawberry Cream Layer Cake

Cooking Instructions

Step 1 – Prepare the Sponge

1. Preheat oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar and eggs until light and fluffy (3–5 minutes). Add oil and vanilla extract; mix well.
4. Gradually add the dry ingredients, alternating with buttermilk, until the batter is smooth and glossy.
5. Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before assembling.

Step 2 – Make the Syrup

1. In a small saucepan, heat sugar and water over medium heat until the sugar dissolves completely.
2. Simmer for 2–3 minutes, then remove from heat.
3. Stir in rum (if using) and let the syrup cool to room temperature.

Step 3 – Whip the Cream