How to make
In a bowl, mix the brown sugar with the sugar. Once it whitens, add the butter. Separately, sift all of the dry ingredients through a sieve. To the egg mixture, add the sour cream, buttermilk and coffee, then begin to gradually add the dry ingredients.
Stir to a nice and fluffy homogeneous mixture. Depending on whether you want thicker or thinner layers, bake 3 or 5 layers, respectively. Bake on baking paper between 20-25 min. in a moderate oven. Leave the baked layers to cool.
In a bowl, beat the egg whites to fluffy snow. Carefully add the sugar. Put the bowl in a water bath, being careful not to cook the whites. Once the sugar melts, remove the bowl from the water. Begin adding the butter, while stirring nonstop. Add the rest of the ingredients and continue stirring until you get a smooth mixture.
Prepare the ganache by heating the cream in a water bath. Once it's nearly boiling, remove it from the heat and put the crumbled chocolate in it. Stir until you get a homogeneous mixture.
Assembling the cake:
Place a cake layer. Smear it with the buttercream on top. Arrange the finely chopped strawberries. Repeat this for the rest of the cake layers. Smear the cake on all sides with the cream. Scoop a ladle of ganache and pour it in the middle of the ready cake, so that it runs haphazardly down its sides as well. Dip the remaining strawberries for decoration in the remaining ganache and arrange them on top of the cake.
