ππ»π΄πΏπ²π±πΆπ²π»ππ:1ΒΎ cups all-purpose flour 
2 cups granulated sugar 
ΒΎ cup unsweetened cocoa powder 
2 tsp baking soda 
1 tsp baking powder
1 tsp salt 
2 large eggs 
1 cup buttermilk 
1 cup strong black coffee, cooled 
Β½ cup vegetable oil
2 tsp vanilla extract 
1 cup fresh strawberries, finely chopped
ππΆπΏπ²π°ππΆπΌπ»π Preheat Oven: Heat your oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: Add the eggs, buttermilk, coffee, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well blended. The batter will be thin.
Add Strawberries: Gently fold in the chopped strawberries.
Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Nutrition:
continued on next page
