Heat oven to 180c/350F

 

CAKE-                                                                                  FILLING-

2 cups sugar                                                1 pint whipping cream

1 3/4 cups  flour                                                1 pint fresh strawberries- diced

3/4 cup  Cocoa                                                1 pint blueberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon sea salt

2 eggs

1 cup milk

1/8 cup espresso

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, espresso, oil and vanilla; beat on medium for 2 minutes.

Mix  in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes and remove from pans to wire racks.

Cool completely.

Split cakes in half horizontally to make a 4 layer cake.

Beat Whipping cream,fold in berries.

 

Assemble cake

 

Spread berry mixture on top of 3 of the layers leaving the top layer for the chroolate frosting

 

Cocoa Frosting

 

1/2 cup Butter –room temp

2/3 cup cocoa powder

splash coffee or espresso

1/3 cup milk

21/2 cups confectionary sugar

 

Combine butter and cocoa, and coffee.

Alternate milk and  sugar in small increments until all blended and smooth.

 

Frost Cake !