Ingredients
5 ounces semisweet chocolate, chopped3/4 cup butter, cubed1-1/2 cups sugar3 large eggs, room temperature2 teaspoons vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1-1/2 cups waterSTRAWBERRY FILLING:4 cups sliced fresh strawberries2 tablespoons sugar1 teaspoon vanilla extractGLAZE:3 ounces semisweet chocolate, chopped1 tablespoon butter1 cup confectioners’ sugar3 tablespoons water1/2 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition.
Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, water and vanilla until smooth. Cool slightly.
Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.
