3 cups castor sugar
3 cups flour
1 cup cocoa
1 tbs bicarbonate of soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups warm water
1 1/2 cups buttermilk (room temperature)
3/4 cups oil
3 eggs
1 tsp vanilla essence
Mix all the dry ingredients in same order as per recipe. In a separate bowl, mix all the wet ingredients and then add to the dry Ingredients.
Line 4 round 20cm pans and pour the batter evenly and bake for 25 to 30 minutes or until a skewer comes out clean. Bake in a preheated oven at 180 degrees Celsius.
For the ganache
250ml fresh cream, bring to a boil.
500g Cadbury/Lindt plain chocolate slabs, grated chopped in a glass casserole
Pour the boiled cream over the grated chocolate. Stir until smooth and refrigerate overnight. The ganache can be whipped and smeared over the cake layers and topped with strawberries.