4 sticks of butter, plus more for lubrication
3/4 cup of cocoa, plus more to dust
4 cups All purpose flour
4 cups of granulated sugar
1/2 teaspoon salt
2 cups of boiling water
1 cup buttermilk
2 teaspoon baking soda
2 teaspoon vanilla extract
4 whole eggs, beaten
Four 1-pound boxes of ripe strawberries
1/2 cup of granulated sugar
2 tablespoons vanilla extract
1 quart heavy whipped cream
1 cup of powdered sugar
3 cups hazelnut chocolate, such as Nutella
For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
Mix the flour, the granulated sugar and the salt in a mixing bowl.
In a pot melt the butter. Add the cocoa. Stirring together Add the boiling water, let the mixture boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir gently to cool.
Mix the buttermilk, baking soda, vanilla and whipped eggs. Add the buttermilk mixture into the butter / chocolate mixture. Divide the dough under the prepared pie pans and bake for 20 minutes. Cool completely on shelves.
For the filling: half the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Allow to macerate for 15 minutes and then drain the excess liquid.
Whip the powdered sugar and the cream together and remove them.
Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Do not install more than an hour before serving.