In a large bowl combine the cake flour, baking powder, baking soda, salt, and granulated sugar. Once fully combined add the softened butter in chunks and mix until incorporated.
Add in the eggs and mix for an additional 45-60 seconds, there should be no trace of egg left. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined.
In a clean bowl take a heaping cup of cake batter and add the melted chocolate, cocoa powder, and buttermilk. Mix until just combined, there should be no white cake batter anymore.
In a separate clean bowl take another heaping cup of cake batter and add the strawberry extract, freeze-dried strawberry powder, buttermilk, and a tiny bit of pink food coloring. Mix until just combined, there should be no white cake batter anymore.
Quickly and gently place the pans in the oven and do not open the oven door until the 25-minute mark. Do this very quickly and don't close the door too abruptly.
Once completely cooled frost with your favorite frosting recipe. I place pieces of parchment paper on the serving cake plate and place the first cake layer on top.
In a small bowl combine the vanilla extract and cocoa powder and use a clean brush to flick specks onto the cake. Top the cake with your favorite Easter candies.