Directions

• Line four 9-in. round baking pans with waxed paper; grease and flour
• the pans and paper. Set aside.
• In a large bowl, beat the eggs, buttermilk, coffee, oil, honey and
• vanilla until well blended. Combine the flour, sugar, cocoa, salt,
• baking soda and baking powder; add to egg mixture and beat just
• until blended. Transfer batter to prepared pans.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Meanwhile for strawberries, in a microwave, melt chocolate; stir
• until smooth. Dip strawberries in chocolate; allow excess to drip
• off. Place on waxed paper; let stand until set.
• For filling, place chocolate in a small bowl. In a small saucepan,
• bring cream and coffee granules just to a boil. Pour over chocolate;
• whisk until smooth. Refrigerate, stirring occasionally, until
• ganache reaches a spreading consistency, about 45 minutes.
• For frosting, in a large bowl, beat the butter, confectioners' sugar
• and cocoa until fluffy. Add cream and vanilla; beat until smooth.
• Place one cake layer on a serving plate. Spread with 1/2 cup filling;
• arrange 1 cup sliced strawberries over filling. Repeat layers twice.
• Top with remaining cake layer; spread remaining filling over top.
• Frost sides and top edge of cake with 4 cups frosting. Press crushed
• wafers into sides of cake; pipe remaining frosting around edges. Top
• with chocolate curls and chocolate-covered strawberries. Refrigerate
• until serving. Yield: 12 servings.