Cake Layer:
Start by mixing the dry ingredients together: cocoa, flour, baking powder, and salt in a separate bowl.
Take a new bowl and whisk butter together with cane sugar and brown sugar. It should become airy like a meringue. Then add eggs (one at a time) while whisking vigorously.
Take the mixture of dry ingredients and sift them through a sieve into the mixture. It’s important that no lumps get through. Stir it well and then add the milk.
When you have a thick and uniform mass, your cake layers are ready to be baked.
Grease 3 springform pans (of the same size – I used 28 cm) with butter, so the cake layers do not stick to the edges and bottom.
Bake them in an oven for 23-27 minutes at 175 degrees Celsius (347 degrees Fahrenheit) (conventional).
Afterward, they need to be taken out of the springform pans and cooled down.
The Cream:
Wash your strawberries and cut off the tops. Then cut them into smaller pieces and blend them together with the honey. It should become a liquid puree.
Soak your gelatin leaves in a bowl of cold water for a few minutes. Take them out of the water and drain them. Place the leaves in a bowl over a pot of water (double boiler) and melt them.
In the meantime, mix mascarpone with the strawberry puree, lemon juice, and powdered sugar. This is easiest done with a spatula.
Pour your melted gelatin through a sieve and into the mixture.
Then whip the cream into whipped cream and fold it into the cream – again with a spatula.
Assembling the Cake:
Place a cake layer at the bottom of a springform pan and spread it with a layer of cream. Repeat with a new cake layer and cream again. Then place a cake layer on top and put it in the fridge for a few hours.
Chocolate Coating:
Melt chocolate in a double boiler, where it is broken/cut into smaller pieces.
Let it cool slightly.
In the meantime, mix cocoa with boiling water while whisking vigorously so all lumps are dissolved.
Stir butter and powdered sugar into it and finally the melted chocolate. This is easiest done with a spatula.
Finishing the Cake:
Take the ice-cold cake out of the fridge and spread the warm chocolate coating on the sides and top of the cake.
Decorate with fresh strawberries and serve.
