Preheat oven to 170 degrees celsius.
Grease two round cake pans and line with baking paper.
Sift the flour, sugar, cocoa powder, baking powder, soda and salt into a bowl and set aside.
Sugar, cocoa and flour in a bowl.
Using beater, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
Pour in the coffee and mix.
Divide the batter equally between the baking pans and bake for approximately 25 minutes.
Allow to cool completely.
To make the frosting beat the butter on high speed until smooth and creamy.
Reduce the speed to low and slowly add in 3 ½ cups of icing sugar as well as the cocoa powder.
Beat until the icing sugar and cocoa have been completely mixed into the butter.
Turn the mixer up to medium speed and add in the vanilla and the milk.
Beat on high speed for 1 minute.
Add a tiny bit of salt to taste.
Spread a little frosting onto a serving cake plate
Carefully place one of the cakes on top of the icing.
Using a spatula spread the top of the cake with frosting.
Place the second cake on top and spread the frosting evenly onto the top and the sides of the cake.
Decorate with fresh strawberries.
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