Preheat your oven to 180°C (356°F) and prepare a 16cm cake pan with parchment paper.

Whisk eggs (3 large or 4 small) with 85g granulated sugar until smooth.

Set up a double boiler and heat the egg mixture to 40°C. Melt 25g milk and 25g butter in a separate bowl.

Whisk eggs with an electric mixer on high for 6 minutes until pale and fluffy; reduce speed and sift in 70g cake flour and 20g cocoa powder. Fold in gently.

Mix a small portion of the cake batter with the butter-milk mixture, then fold it back into the main batter for a silky finish.

Pour batter into the pan, tap to remove air bubbles, and bake for 35-40 minutes at 180°C. Let the cake cool completely.

Melt chocolate (100g) with 75ml heavy whipping cream in the microwave, stirring until smooth.

Pour 400ml cold heavy cream into it and fold it into 40g corn syrup. Chill for 15 minutes in the freezer to firm it up.

Prepare strawberries by rinsing, hulling, and slicing them. Pat dry and set aside.

Slice the cooled cake into 5 layers, using the bottom 4 layers for the cake.

Make coffee syrup by mixing 75ml espresso, 75ml water, and 1/2 tbsp sugar.

Whip reserved cream (220g) over an ice bath for stability: whip for the cake layers until firm, and for the outer icing, keep it softer and spreadable.

Assemble the cake: Brush each layer with coffee syrup, add chocolate cream and strawberries, and repeat until all layers are assembled. Frost the top and sides with the remaining whipped cream.

Re-whip the reserved cream by hand and cover the entire cake. Smooth the top and create a raised edge.

Chill the cake in the fridge while preparing the ganache.

Melt 33g chocolate and 33g heavy cream in the microwave for 20 seconds, then stir until smooth.

Cool ganache to 28-29°C and pour it over the frosted cake, spreading it to the edges.

Chill the cake for 15 minutes to set the ganache.

Decorate the cake with strawberries on top. Slice and enjoy your masterpiece!