Chocolate Cake

1. Grease and “flour” your pan with cocoa powder and line 3 6-inch (15 cm) cake pans OR 2 8-inch (20 cm) pans with parchment paper. Position a rack in the center of the oven and preheat to 350ºF (180ºC).
2. In your stand mixer or a large bowl, sift and combine your sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Add oil, buttermilk, eggs and vanilla to your dry ingredients. With a hand-held or stand mixer fitted with a paddle attachment, whisk on low speed for 30 seconds. Scrape the sides and bottom of the bowl. Continue whisking on low for an additional 30 seconds.
4. Add hot water and mix just until combined. Another 30 seconds.
5. Evenly transfer the batter to your prepared pans. I like to use a kitchen scale to ensure that they are even as possible. Bake between 30 to 35 minutes. Cakes are ready when an inserted toothpick comes out clean or the cake has pulled away from the sides of the pan.
6. Place pans on a wire rack for 10 minutes to cool. Then, carefully remove cakes from the pans and place back on the wire rack to cool completely.

Strawberry Buttercream

1. Using a blender or food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1 to 2 minutes. Add most (4 cups) of the powdered sugar, sifted freeze-dried strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then add the remaining 2 cups of powdered sugar. Mix on low for another 30 seconds and then switch to medium-high speed and beat for 2 minutes. You can add more milk, 1 tablespoon at a time until you reach the desired consistency. Add salt to taste, starting with 1/2 teaspoon. I ended up added about 1 teaspoon.
3.  If needed, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with 1/2 cup of frosting (you can add more if you like a lot of frosting). Repeat with the second cake layer, adding another 1/2 cup of frosting. Top with the 3rd cake layer, making sure the bottom of the cake is right side up. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a cake comb or bench scraper around the cake to smooth out the crumb coat. Chill uncovered in the refrigerator for 15 to 20 minutes for the crumb coat to set up. Keep the remaining frosting out on the counter.
4. Remove cake from the fridge and spread another layer of frosting all over the top and sides. Alternatively, you can leave the cake naked. Return back to the fridge.

Chocolate Ganache

1. Add finely chopped chocolate into a heatproof bowl. Heat your cream in a saucepan or microwave to about 200ºF (93ºC), which is right below the boiling point. Pour hot cream over your chocolate, making sure to submerge it. Cover with a tea towel and let stand, untouched for 1 minute. Slowly mix your ganache with a spatula to ensure a smooth consistency. Mixing it too quickly can create air bubbles and make the texture grainy.
2. Let ganache cool slightly. Remove cake from the refrigerator and pour ganache on top of your cake. Return the cake back to the fridge for at least 15 minutes before decorating. Serve and enjoy!