Chocolate and Coffee Layer Cake with Chocolate Covered Strawberries

Directions

Preheat your oven to 350 degrees. To make the chocolate dipped strawberries, wash and thoroughly dry the berries and set aside.  Leave the stems on for dunking purposes.  Melt the semi sweet chocolate in a pyrex cup.  Line a baking sheet with wax paper. Dunk the berries into the melted chocolate and place them on the prepared sheet.  Place in the fridge while you make the cake. To make the cake:   Butter and flour 2, 9 inch cake pans and line with parchment paper.  In a large bowl, whisk together the flour, sugar, salt, baking powder, and cocoa.  In a large pyrex cup, add milk, eggs, vanilla and oil.  Add to the flour mixture and stir until combined.  Heat the coffee for about a minute in the microwave.  Add to the ingredients and mix until just combined.  Divide equally between the cake pans.  Bake for 25 to 30 minutes until the top springs back.  When the cakes are cool enough to handle, turn them onto a baking rack, take the parchment off, and place them in the fridge while you make your frosting.  For the frosting:  beat the butter until it is soft and creamy.  Add the melted/cooled chocolate and beat until combined.  Slowly add the vanilla and confectioners sugar, alternately with the half and half until you achieve the desired constituency.  Add a pinch of salt to offset the sweetness.