Six-Layer Dark Chocolate & Strawberry Buttercream Cake

INGREDIENTS

1 1/2 cups

all-purpose flour

1 1/3 cups

sugar

1/2 cup

dark cocoa powder

1 1/4 tsp

baking soda

1 1/4 tsp

baking powder

1 tsp

salt

140 milliliters

(5 liquid oz) buttermilk

130 milliliters

(4.5 liquid oz) espresso or strong, hot brewed coffee

75 milliliters

vegetable oil

eggs, room temperature, lightly beaten

1 tbsp

pure vanilla extract

large, fresh egg whites (150 g)

1 1/4 cups

sugar

1 1/2 cups

(3 sticks)(340 g) butter, cut into cubes and cool, but not cold

2 tsp

pure vanilla extract

1/4 cup

(59 ml)(or to taste) strawberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried strawberries, chopped

salt

few drops pink food colouring (optional)

4 oz

high quality bittersweet chocolate, coarsely chopped or callets

1/3 cup

unsalted butter, at room temperature and cut into cubes