Whip the butter and sugar to make the base and add eggs one at a time. Add cocoa, vanilla extract, baking soda, baking powder and a pinch of salt and continue whipping at a lower speed. Add half of flour, milk, the rest of flour and whip it fluffy. Pour the mixture into a previously buttered cake form with a diameter of 24 cm and bake in oven at 180 °C for about 30 minutes.

Take the base from the oven and allow it to cool for about half an hour. Cut it horizontally into two discs (using thread would be a good idea) and let it cool for some more time. Meanwhile, make the filling of the cake. For that, whip the cream with sugar and vanilla and when ready, add curd cheese and bits of Black Garlic (leave some of them for decorating too) by mixing them slowly with whipped cream. Slice the strawberries (for filling) into small cubes.

Place one disk to serving plate and place the edges of the cake form around it. Cover the base with half of curd cheese mixture and the layer of chopped strawberries. Then cover it with the second biscuit disk and spread the rest of curd mixture on it. Before serving, let it be in the fridge for a few hours. Decorate the cake with strawberry slices and bits of Black Garlic and chocolate.