Chocolate and Strawberry Cake

If someone told me before that I will become passionate about Gastronomy, I would never believe him. Here In my Area, people think only women should cook and prepare meals for their man. Women are "made" for that and that's the only purpose they have to make. I'm Feminist I always stand for our rights! I think That's the only reason I kinda hated cooking. I never cooked before. Never wanted to try. I knew that there are a lot of others things Women should do, like follow their passion and their dreams. Become more that what Society wants.
Then I started to watch 24hKitchen and I saw another "face" of all of this. So, just have to say that I travel a lot and I saw a lot, but I always had "Women are for Kitchen" on my mind. So I hated It.
Everything changed when I started my Youtube Channel and when I started to watch 24hKitchen. I realized that I would like to become traveler and to discover more.I knew I want to combine my Aviation job, passion for sport and travel with Writing and Gastronomy. I saw "another face" of Gastronomy and I'm thankful for it. So, I moved from that small Area and I left all people who are small minded and who don't know how to think out of the box, behind me. I realized Cooking Is not about eating It's about passion. And It's for all of us. So next to everything I do, This blog became my hobby too.  Be open minded and you can hear what others have to say but never follow it, If that's not something you want to.http://www.goodtoknow.co.uk/recipes/534173/chocolate-and-strawberry-cake
I have to say I got this recipe from this site. 

Today I going to show you have to make Chocolate - Strawberry Cake.

Ingredients

For the cake:

• 4 level tbsp cocoa powder
• 125g (4oz) unsalted butter, softened
• 100g bar dark chocolate, melted
• Few drops of vanilla extract
• 350g (12oz) dark muscovado sugar
• 2 large eggs
• 300g (10oz) plain flour
• ½ x 200ml carton crème fraîche

For the ganache topping and filling:

• 300ml carton whipping cream
• 200g bar dark chocolate
• Few drops of vanilla extract
• 250-350g (8-12oz) strawberries
• 2 x 20cm (8in) round sandwich tins, buttered and base lined

Method

1. Set the oven to 180°C or Gas Mark 4.
2. Tip the cocoa powder into a bowl and pour over 175ml (6fl oz) boiling water and stir until smooth.
3. Beat together the butter, melted chocolate and vanilla extract, and then beat in the sugar and the cocoa mixture. Whisk until it’s smooth, then add the eggs, one at a time, along with a spoonful of flour per egg. Beat in the crème fraîche and chocolate mixture and fold in the remaining flour. Divide the mixture between the prepared cake tins.
4. Bake the cakes in the centre of the oven for 30-35 mins,until the cakes have risen and are just firm to the touch in the centre. Remove them from the oven and leave to cool in the tins for about 5 mins before turning them out on to a wire rack to cool completely.
5. To make the ganache filling and topping: Bring the cream to the boil, then pour it over the broken-up chocolate and stir until the chocolate melts. Add the vanilla extract. Leave the mixture to cool and thicken to a spreading consistency, stirring it occasionally so that it cools evenly (this process can be speeded up by placing the bowl in a fridge when it’s cold enough).
6. Slice some strawberries for the filling and halve some for the top.
7. Spread half of the ganache over one of the cakes and arrange sliced strawberries on top. Place the other cake on top and then spread over the remaining ganache, allowing it to run slightly over the top edge of the cake. Decorate with the halved strawberries. To freeze: The undecorated cakes may be packed in freezer bags and frozen for up to 1 month. Allow them to defrost before filling and decorating.