Ingredients:

  • 250g All-purpose flour
  • 400g Granulated sugar
  • 75g Dutch-processed cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 240ml Full-fat buttermilk, room temperature
  • 120ml Neutral oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 240ml Hot brewed coffee
  • 340g Unsalted butter, softened
  • 560g Powdered sugar, sifted
  • 80ml Strawberry reduction (from 1 pint fresh berries)
  • 1 tbsp Heavy cream
  • 0.5 tsp Fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. Whisk 250g flour, 400g sugar, 75g Dutch cocoa, 2 tsp baking soda, and 1 tsp salt in a large bowl.
  3. Add 240ml buttermilk, 120ml neutral oil, 2 large eggs, and 2 tsp vanilla extract.
  4. Beat on medium speed for 2 minutes until the batter is glossy and smooth.
  5. Slowly stream in 240ml hot coffee while whisking by hand.
  6. Pour into the pan and bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
  7. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
  8. Simmer 1 pint of blended strawberries in a saucepan over medium low heat.
  9. Reduce until you have exactly 80ml of thick, jammy paste. Let this cool 100%.
  10. Cream 340g softened butter with 560g sifted powdered sugar for 5 minutes.
  11. Add the 80ml strawberry reduction, 1 tbsp heavy cream, and 0.5 tsp sea salt.
  12. Whip for another 3 minutes until the frosting is light, airy, and a vibrant pink.
  13. Place your cooled 9x13 cake on a large cutting board.
  14. Cut the cake into a perfect square (about 9x9 inches).
  15. Take the remaining rectangle piece and cut it into two equal semi circles.
  16. Place the square on a diamond angle (like a kite).
  17. Attach the two semi circles to the top two sides of the diamond using a little frosting as glue.
  18. Trim any uneven edges until a sharp heart shape emerges.