Line two 7 inch/ 18 cm baking pans with circles of parchment paper. Grease the pans very well inside.

Preheat the oven to 350° F/ 180° C.

Combine the milk with the vinegar and stir.

Place the cocoa powder in a mixing bowl. Gradually add the hot water, whisking until no lumps remain. Let cool for a few minutes, until room temperature.

One by one add the rest of the wet ingredients to the cocoa mixture: the eggs, the oil, the vanilla and the milk with the vinegar. Whisk gently after each addition.

In a separate bowl whisk together the flour, the sugar, baking powder, baking soda and salt.

Gradually add the wet ingredients. Whisk gently, until fully incorporated. Make sure you are adding little portions of the wet mixture to avoid lumps.

Pour the batter into the prepared pans.

Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.

Let the bases cool until room temperature before assembling the cake.

Combine the strawberries with the sugar in a small saucepan. Place the pan on the stove over high heat. Stir occasionally until the mixture starts bubbling. Lower the heat and let cook for 10-15 minutes, stirring from time to time. The mixture should thicken almost like a jam.

Remove the mixture from the stove and let cool. Transfer it to a blender and puree until smooth. Let it cool completely before preparing the frosting.

In a large mixing bowl beat the butter, vanilla and the powdered sugar with an electric mixer until fluffy.

Gradually add from the strawberry puree, beating well after each addition until smooth.

Add the mascarpone and beat for another 30 seconds or so, until the frosting becomes fluffy.

Using a large serrated knife trim the uneven parts of the cakes. Slice horizontally the two cake bases into 2 layers each.

Place one layer on a serving plate and spread some icing on top.

Continue the process with the rest of the layers. Make sure you have about ⅓ of the frosting remaining for the top and the sides of the cake.

Frost the cake all around with an offset spatula and place it in the fridge for 30-60 minutes. The frosting needs to stiffen before decorating it.

Melt the chocolate on a double boiler together with the butter and the milk. The consistency should be liquid but not too runny. If it is too thick, add 1-2 more tablespoon milk.

Place the chocolate mixture in a piping bag. Make sure it is not too hot because it will melt the frosting.

Cut the bottom of the bak and make drips on the sides of the cake.

Decorate the top with sliced strawberries.