Preheat the oven to 180c. Lightly grease four 15cm cake tins.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In large mixing bowl, whisk butter with sugar. Then add eggs and using a stand mixer beat for a minute.
Gradually start adding the dry ingredients into the wet ingredients. I usually do this in 3 or 4 batches alternating with milk. When mixture becomes homogenous, mix in hot water.
Divide batter between prepared pans and bake for around 20 minutes, or until a toothpick comes out clean from the centre of the cake.
Before decorating, leave cake on wire rack to cool completely.
To make frosting: In a stand mixer, beat butter with sugar until soft and creamy. Then mix in cocoa powder, salt, as well as milk (make sure not too add too much milk to reach the right consistency). Add in melted chocolate and mix on high speed until creamy.
Assemble the cake by stacking the sponges and dividing the frosting in five quantities, to have enough frosting to spread between sponges and finally decorate the cake.
To decorate the cake, melt chocolate and dip the strawberries in the melted chocolate then place on the cake. Hold each strawberry in place for a few seconds until it sets as chocolate might be too hot and runny. Stack with brownie squares and finally spray with gold shimmer spray on the bottom of the cake and the strawberries.