Ingredients

• 10 eggs
• 2 cups sugar
• 2 cups flour
• 1/4 cup extra dark cocoa powder
• 1 tea spoon vanilla
• 2 cups heavy cream
• 1 cup sour cream
• 1 1/2 cups powder sugar
• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1 cup Walnuts or pecans ( toasted )
• Strawberries

Instructions: pre heat oven to 350 degrees

1. Make sure your eggs are at room temp. Beat all 10 eggs till nice and fluffy and doubled in size.
2. Slowly add sugar, beat for additional 3 min.
3. Add vanilla.
4. Remove your batter from the mixer and using a spatula mix in sifted flour.
5. Butter two 10 inch baking pans.
6. Pour half of the mixture into one baking pan.
7. Into the other half add extra dark cocoa, mix till well combined.
8. Pour the cocoa batter into the other baking pan. And bake both of them for 30 min.
9. Let your cakes cool completely.
10. Using a mixer beat 2 cups of heavy cream.
11. When the heavy cream has stiff peaks, using a spatula or whisk mix in sour cream and powder sugar ( don’t use a mixer, this can deflate the whip cream )
12. Assemble your cake , cut each cake into 3 parts.
13. Place one layer and top it with cream and toasted nuts.
14. Repeat for each layer . Lightly cover all sides of the cake and place your cake in freezer for 15 min or refrigerator.
15. Make chocolate ganache: heat heavy cream and pour over chocolate chips mix till all dissolved.
16. Take cake out of freezer and gently pour ganache over your cake.
17. Thinly slice your strawberries and Decorate your cake how ever you want.
18. For best taste refrigerate over night before serving.