PW Chocolate Strawberry Nutella Cake

FOR THE CAKE:

2 sticks Butter

4 Tablespoons (heaping) Cocoa Powder

1 cup Boiling Water

2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

1/2 cup Buttermilk

2 whole Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

1-1/2 cup Nutella

FOR THE STRAWBERRIES:

2 pints Strawberries, Hulled And Sliced

1/4 cup Sugar

1 teaspoon Vanilla

FOR THE WHIPPED CREAM:

2 cups Heavy Cream

1/2 cup Powdered Sugar

Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside. In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined. Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely. Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice. Whip the cream with the powdered sugar. To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife! Note: Don't assemble more than an hour before serving.