Ingredients
Method
- Preheat your convection oven to 175°C (350°F) and prepare a heart-shaped pan.
- Sift together the flour, cocoa powder, baking powder, and baking soda.
- Cream the softened butter and sugar in a stand mixer for 5 minutes until fluffy.
- Add eggs one at a time, ensuring they are fully incorporated.
- Incorporate dry ingredients and buttermilk alternately, starting and ending with dry ingredients.
- Toss the diced strawberries in flour and fold them into the batter.
- Pour the batter into the prepared pan and bake for 45-50 minutes.
- Perform a skewer test to check if the cake is done.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- Top with dark chocolate ganache and sliced strawberries.
Notes
To avoid gummy texture, do not use frozen strawberries. Store in an airtight container at room temperature for up to 48 hours.