1-Getting Started: Preheat oven to 350°F (175°C). Grease and flour cake pans two 8-inch round pans work best for this recipe. Once that’s done, measure out all your ingredients and bring them to room temperature for the best results.

2-Making the Batter: Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl, then whisk to combine. In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth. For more inspiration on moist chocolate cakes, check out the best moist chocolate cake technique to enhance your baking.

3-Combining and Baking: With the mixer on low speed, gradually add the wet ingredients to the dry ones, stirring just until mixed. Slowly pour in the hot coffee the batter will be thin, but that’s what makes the cake so moist. Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a tester comes out clean. The layers might sink a bit, but that’s okay; just cool them in the pans for 30 minutes before moving to wire racks.

4-Finishing Touches: Make the buttercream by beating the powdered sugar and butter until smooth, then add the preserves, salt, vanilla, and food coloring if you like. Assemble the cake by spreading frosting on one layer, adding the second, and applying a crumb coat before chilling. Finally, frost the whole thing and garnish with chocolate-covered strawberries. The total time is about 1 hour 10 minutes, excluding cooling.