Tuxedo (Smoking) cake

Preparation steps

• Preheat the oven to 170 * C Three molds size 23 cm, coat with a little oil, bottom and sides and sprinkle with flour and shake off the excess flour (I used a tray size 38cm X 26cm, because I did not want my cake to be too high, and I wanted to be rectangular) If you do not have three molds, bake one crust at a time.
• In a pan, put oil, water and butter, and heat at a medium temperature only until your butter melts.
• In a large mixing bowl, mix the flour, cocoa and sugar, then add the liquid ingredients. Mix with a whisk until the flour is combined with the liquid ingredients.
• Add one egg at a time and each time well, combine with a wire. Add liquid yogurt, baking soda and liquid vanilla, combine everything well.
• Divide into three trays and bake them for about 35 to 40 minutes (I baked in larger trays, the crusts were thinner and I baked them for about 25 minutes) beforehand with a toothpick to see if your crusts were baked. Leave in the molds to cool for about 15 minutes, carefully go around the sides of the cake with a knife, turn them over on a clean tablecloth and leave them to cool for at least two hours.
• Whisk the liquid sour cream, gradually adding powdered sugar and instant gelatin to the solid cream (you can also add bourbon vanilla sugar or any other flavor here if you wish)
• Coat the first crust with whipped cream, order finely sliced ​​strawberries over it, coat the next crust with whipped cream and transfer it over the strawberries with that greased side, spread the top side with whipped cream and order the rest of the strawberries and do the same with the third peel, ie, spread on the underside and transfer over the strawberries. Coat the cake everywhere with the rest of the whipped cream, around and on the sides.
• Leave the coated cake in the refrigerator to stabilize the whipped cream, for about an hour. I left her overnight.
• Make a icing for the cake, put liquid sour cream in the pan to heat it, but not to boil it, when bubbles appear around the sides of the cake, remove it. Put the chocolate in a bowl, which you cut into smaller pieces (to melt faster), pour over the chocolate and stir until the chocolate is completely melted, add corn syrup and liquid vanilla and mix everything well. Leave it to stand for ten minutes, don't do it longer, it will be difficult for you to pour over the cake because it will thicken too much. Pouring into a jug will make it easier for you to pour over the cake with it.
• In the above mixture, before you leave it to cool, dip the strawberries as you wish, leave them on baking paper to cool. When you have poured the cake with the chocolate glaze, order the squeezed chocolate strawberries, which you can previously sprinkle with white chocolate, which you have melted in the microwave, put in a small bag and cut off the top and sprinkle the strawberries.
• Leave the cake in the fridge for another hour, until the icing hardens, cut it with a long knife, soak it in a pile of water and after each cut, wipe the knife.