Valentine’s Day Cake

The ingredients
For the cake:
Grease the butter.
1 3/4 cups (7.9 ounces) of all-purpose flour and more for frying pans
2 cups of sugar
3/4 cup good cocoa powder
2 teaspoons of baking powder
1 teaspoon of baking powder
1 teaspoon kosher salt
1 cup buttermilk, smoothie
1/2 cup vegetable oil
2 extra large eggs at room temperature.
1 teaspoon pure vanilla extract
1 cup of fresh hot coffee
For strawberry butter cream:
6 cups powdered sugar, sieved
16 ounces (4 bars or 2 cups) unsalted butter at room temperature
2/3 cup strawberry jars without seeds
1/2 teaspoon fine salt
2 teaspoons of pure vanilla extract
If desired, red gel food coloring
[url] Strawberries covered in chocolate. ../ Strawberries covered with chocolate / [/ url], for decoration
addresses
For the cake:
Preheat oven to 350 degrees F. Butter and flour 2 round cake pans (8 inches).
Sift flour, sugar, cocoa, baking powder and baking powder into the container of an electric mixer equipped with a paddle attachment. Add the salt and mix at low speed until they are joined together. Mix buttermilk, oil, eggs and vanilla in a large or small bowl. Slowly add the blender to dryness at low speed. While the blender is still too low, add the hot coffee and just stir it together, scraping the bottom of the bowl with a rubber spatula. Do not mix excessively, the mixture must be very fine.
Spread the dough on the prepared casseroles and bake for 35 to 40 minutes until a cake tester comes out clean. Allow the tray to cool for 30 minutes, gently rotate on a cooling rack and allow to cool completely. Freeze until cured.