Method

• 1.
  Preheat oven to 160°C/140°C fan-forced. Grease base and sides of 2 x 20cm x 30cm slice pans and line with baking paper.
• 2.
  Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let base of bowl touch the water) and stir until melted and smooth. Set aside to cool to room temperature.
• 3.
  Whisk 3 tsp vanilla, eggs and buttermilk in a large bowl. Add flour, sugar, cooled chocolate mixture and butter. Stir with a whisk until combined and smooth.
• 4.
  Divide mixture evenly among prepared pans and smooth the tops. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
• 5.
  In a stand mixer fitted with the whisk attachment, whisk cream and 3/4 cup icing sugar to soft peaks. Add mascarpone and remaining 1 tsp vanilla. Whisk to stiff peaks. Place strawberries, cardamom and remaining icing sugar in a bowl. Toss until sugar has dissolved.
• 6.
  For the syrup, place sugar and 1 cup (250ml) water in a small saucepan over medium heat. Cook, stirring occasionally, for 4-5 minutes, until sugar has dissolved and mixture is slightly thickened. Add strawberries and cook for 2 minutes, or until strawberry colour bleeds into syrup (press lightly with a spoon if necessary). Remove from heat, strain through a fine sieve and discard solids. Cool completely.
• 7.
  Place one cake on a serving platter. Top with half the cream mixture. Layer with strawberries. Top with second cake and remaining cream mixture. Scatter with Turkish delight, rose petals and pomegranate. Drizzle with syrup to serve.