Fudge-Strawberry Cream Torte

Preheat the oven to 180°C (350°F). In a saucepan, melt the fudge and butter over low heat. Stir continually until smooth. Remove from heat and let cool slightly. In a mixing bowl, beat the eggs, sugar, vanilla extract, and salt until well combined. Gradually add the melted fudge mixture and mix well. In a separate bowl, combine the flour and baking powder. Gradually add to the fudge mixture, stirring until just combined. Pour the batter into a greased and floured cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely. In a separate bowl, whip the cream until stiff peaks form. Slice the strawberries. Cut the cooled cake horizontally into two layers. Spread a layer of whipped cream on one layer of cake. Top with sliced strawberries. Place the second layer of cake on top. Spread remaining whipped cream on the top and sides of the cake. Garnish with additional sliced strawberries. Refrigerate for at least 1 hour before serving. Enjoy!