For the ganache
- 400 g heavy cream 35%
- 500 g chocolate couverture
For the cake layers
- 140 g butter, at room temperature
- 440 g granulated sugar
- 1 teaspoon(s) vanilla extract
- 3 eggs, medium
- 250 g water, boiled
- 70 g cocoa powder
- 260 g buttermilk
- 1 1/2 teaspoon(s) baking soda
- 250 g all-purpose flour
- 1 pinch salt
To assemble
- 500 g strawberries