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Chocolate Cake:
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Grease two 8-inch (2L) springform pans or grease two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper.
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Set aside.
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In large bowl, beat butter with sugar until light and fluffy.
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Beat in eggs, 1 at a time; beat in vanilla.
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In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
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With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
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Spoon into prepared pans, smoothing tops.
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Bake in centre of 350F (180C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
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Let cool on racks for 20 minutes.
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Remove from pans; let cool completely on racks.
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(Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
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Cut each cake horizontally into 2 layers.
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Chocolate Icing:.
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In bowl, beat butter until fluffy; gradually beat in cream.
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Beat in vanilla.
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Beat in icing sugar, 1 cup (250 mL) at a time.
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Beat in melted chocolate until fluffy and smooth.
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Place 1 layer, cut side up, on cake plate.
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Slide strips of waxed paper between cake and plate.
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Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down.
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Spread top with another 3/4 cup (75 mL) of the icing.
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Repeat with remaining layers, spreading remaining icing over side and top.
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Garnish with fresh sliced Strawberries (optional).
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Remove paper strips.
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(Make ahead: Cover loosely and refrigerate for up to 2 days.
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Let come to room temperature before serving.
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).
