Here you go TSZ:
Devil's Food Strawberry-Cream Cake
Cake
2 cups sugar
1 3/4 cups cake flour (not self-rising)
1 cup unsweetened cocoa powder, sifted
1 tsp. baking soda
1/2 tsp. baking powder
3 oz. bittersweet Chocolate, choppeed
1 stick (1/2 cup) butter, cut into pieces
1 1/2 cups buttermilk
3 large eggs
2 1/2 tsp. vanilla
Filling
1 1/2 cups cold heavy whipping cream
1/4 cup powdered sugar
1 pt. strawberries, hulled, cut in half lengthwise
Frosting
10 oz bittersweet chocolate, finely chopped
1/2 stick butter, cut into pieces
3/4 cup reduced-fat sour cream, at room temp.
2 cups powdered sugar, sifted
1. Cake: Heat oven to 350 degrees. Coat 2 9x2 in. round cake pans with nonstick spray. Line bottoms with wax paper.
2. In large bowl, wisk sugar, flour, cocoa, baking soda and powder to blend. Melt chocolate and butter 1 minute in microvwave; stir to blend.
With mixer on low speed, beat buttermilk, eggs, vanilla and chocolate mixture into dry ingredients until just blended. Beat on medium 2 minutes until smooth. Scrape into prepared pans. Bake 40 - 42 minutes.
until pick inserted in centers comes out clean. Cool in pans on wire recks 20 min. Turn cakes out of pans; cool.
3. Filling: Beat cream and sugar in large bowl with mixer until stiff peaks form when beaters are lifted. Place 1 layer on serving plate. Spread on half the whipped cream to 1/2 inch of edge. Top with concentric circles of strawberries. Spread remaining cream over strawberries Top with second cake layer.
Refrigerate cake while making frosting.
4 Frosting: Melt chocolate and butter in large glass bolw in microwave 1 to 2 minutes, until chocolate is soft and shiny;
stir until completely melted and smooth. Fold in sour cream. Using a whisk, gradually beat in confectioners'sugar until smooth and shiny. Spread cake with frosting.
Plan ahead: You can bake and frost the cake up to 2 days ahead. Store in refrigerator