Layers of orange scented chocolate cake, strawberry buttercream, Bavarian cream and chocolate ganache

2 cups sugar

1 3/4 cups cake flour

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon fine sea salt

12 tablespoons unsalted butter, melted

2 tablespoons orange olive oil

2/3 cup unsweetened cocoa powder

3/4 cup prepared hot strong coffee

1/2 cup full fat Greek yogurt

1 teaspoon vanilla

2 eggs, separated

12 tablespoons unsalted butter, melted

Strawberry Buttercream

4 tbsp unsalted butter softened

1 1/2 cups confectioners’ sugar sifted

1/3 cup freeze dried strawberry powder

1/8 teaspoon fine sea salt

3 to 4 tablespoons whipping cream

2 cups prepared Bavarian cream or pastry cream

Chocolate Orange Ganache

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into pieces

3 tablespoons (42 grams) unsalted butter

1 1/2 tablespoons light corn syrup

1 tablespoon orange liqueur

Cook Mode Prevent your screen from going dark

For the cake : Heat oven 350F. Spray two 8-inch round cake pans with baking spray then line bottom with parchment paper. Spray paper with baking spray.
In large bowl, whisk sugar, flour, cornstarch, baking soda and salt. Add butter and oil; beat on low speed until well mixed. The mixture may look crumbly.
Add egg yolks; mix well.
In another bowl, whisk cocoa powder and coffee until blended. Add coffee mixture, yogurt and vanilla to mixer; beat until batter is smooth.
In a small bowl, beat egg whites to soft peaks; fold into batter.
Divide batter evenly among prepared pans. Bake for 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs and edges appear to pull away from sides of pan. Do not over-bake.
Cool in pans on wire rack for 10 minutes before inverting cakes. Peel off parchment paper and invert cakes again onto a wire rack to cool completely.
Slice cooled cakes (best to chill them first) in half horizontally and fill each layer with strawberry buttercream around the rim and Bavarian cream over the center. Stack layers and top with ganache letting it drip over the sides.
For the strawberry buttercream: Beat the ingredients together in order given. Place in a piping bag.
For the Chocolate Orange Ganache: Gently melt chocolate and butter together. While still warm, stir in corn syrup and orange liqueur.
Cool to pouring consistency without it being too runny.
Pour over top of cake spreading with an offset spatula or back of a spoon.