Heat oven to 180c/350F
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
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.
Split cakes in half horizontally to make a 4 layer cake.
Beat Whipping cream,fold in berries.
Spread berry mixture on top of 3 of the layers leaving the top layer for the chroolate 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 !