This Bakery-Style Chocolate-Covered Strawberry Cake Is Almost Too Pretty to Eat

Chocolate-Covered Strawberry Cake

Preheat oven to 350°F. Grease three 8-inch round cake pans and dust lightly with cocoa powder; shake out excess.
In an extra-large bowl combine next five ingredients (through salt). In a large bowl combine the hot water and coffee crystals; stir to dissolve. Stir in oil, vinegar, and vanilla. Add coffee mixture to flour mixture; whisk until combined (some lumps may remain).
Divide batter among prepared cake pans (about 2 2/3 cups batter per pan). Bake until a toothpick inserted in each comes out clean, about 35 minutes. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
If necessary, use a long serrated knife to level cake tops. Place one cake layer, bottom side up, on a platter. Spread with 1 cup of the Strawberry Buttercream Frosting. Spoon 1/4 cup of the strawberry jam over frosting; carefully spread evenly. Top with half of the sliced strawberries. Repeat layers. Top with remaining cake layer.
Spread top and sides of cake with remaining frosting. If you like, add Ganache Topping and Chocolate-Dipped Strawberries. Store assembled cake, loosely covered, at room temperature up to 24 hours. Makes 12 servings.

In a food processor or spice grinder finely crush 3 cups (3 oz.) freeze- dried strawberries. Sift through a fine-mesh sieve; discard seeds. In a large bowl beat 2 cups softened unsalted butter with a mixer on medium until creamy, 1 to 2 minutes. Beat in 2 cups powdered sugar. Add 1/4 cup heavy cream, the strawberry powder, 2 tsp. vanilla, and 1/4 tsp. salt; beat on low until combined. Beat on medium, scraping bowl occasionally, until fluffy, 5 minutes. Add 2 Tbsp. heavy cream; beat on high 2 minutes more.

In a medium bowl microwave 1/2 cup heavy cream until very hot, 30 to 60 seconds. Add 4 oz. chopped bittersweet chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Place half of the ganache in a piping bag or squeeze bottle; snip a small hole in tip of bag. Squeeze ganache around edge of cake, allowing ganache to drip down sides. Pour remaining ganache on top of cake; spread to edges, smoothing with an offset spatula.

Rinse 10 to 12 small to medium fresh strawberries under cool running water. Pat dry. Let stand until dry, 20 minutes. Meanwhile, in a medium bowl combine 1/2 cup (3 oz.) milk chocolate melting wafers (such as Ghirardelli) and 3 oz. chopped bittersweet chocolate. Microwave, stirring every 20 seconds, until melted and smooth, 1 to 1 1/2 minutes. Dip berries into chocolate mixture to coat, allowing excess to drip off. Place berries on a waxed paper–lined tray. Let stand at room temperature until coating is firm, 1 hour. Store strawberries, loosely covered, at room temperature up to 24 hours. (Do not place in an airtight container—this will cause strawberries to weep.)