Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt.

In a separate bowl, cream the unsalted butter with granulated and brown sugars until fluffy. Add the eggs one at a time, mixing well after each addition.

Gradually alternately incorporate the dry ingredients and whole milk into the butter mixture until just combined.

Pour the batter into a greased and lined sponge roll tin, spreading it evenly. Bake in the preheated oven for approximately 12 minutes.

Once done, remove it from the oven and allow it to cool completely in the tin.

While the cake cools, prepare the strawberry buttercream by beating softened unsalted butter until creamy.

Gradually sift in the icing sugar, mixing until well blended. Add the strawberry powder and a splash of milk to achieve a smooth consistency.

Beat until fluffy and light.

Once cooled, slice the chocolate cake horizontally in half. Spread a layer of strawberry buttercream over one half.

Place the other half on top, wrap in plastic wrap and freeze for 30 minutes.

Heat the heavy cream in a saucepan until it simmers. Pour over the chopped chocolate and let sit for 5 minutes.

Stir until smooth.

Once the cake is firm, cut into squares. Drizzle or dip in ganache and allow to set before serving.