Chocolate Cake

Cream butter, oil, brown sugar, salt, and vanilla together until soft.

Add the eggs one at a time, mixing well after each addition.

Sift flour, cocoa powder, and baking powder together.

Fold the dry ingredients into the wet mixture alternately with the buttermilk, ending with the batter.

Divide the batter evenly between two greased 22 cm springform pans lined with parchment on the bottom.

Bake for 30 minutes at 350°F (top and bottom heat) until a skewer comes out clean.

Allow the cakes to cool completely, then carefully remove the parchment.

For the ganache, bring milk, cream, and sugar to a boil, then pour over chopped dark chocolate.

Stir gently until smooth and glossy, then whisk in the butter.

Cover and let the ganache cool, then whisk again a few hours later before using.

Assemble the cake layers with the ganache, spreading evenly.

Whip the additional 200 ml cream with 20 g sugar until stiff peaks form.

Pipe or spread the whipped cream on top, sprinkle with hagelslag, and arrange the strawberries.

Melt the remaining 50 g dark chocolate and drizzle over the marzipan decorations and the cake.