For the cake

Preheat the oven to 350 degrees F and move the rack to the lower half of the oven.

Grease a 18×13 inch jelly roll pan. Grease the bottom, then add parchment paper, then grease the paper.

Combine flour, cocoa, baking powder, and salt in a bowl.

In your electric mixer, beat the 5 eggs. Gradually add sugar. Whip until very thick and frothy. This may take up to 8 to 10 minutes. Then add in vanilla.

Sift the dry ingredients into the egg mixture.  

Then fold the egg and flour to combine. No stirring or mixing! Fold gently. You want to keep as much air in the mixture as possible. 

Pour into prepared pan and bake for 15 minutes.

While it’s cooking, prepare parchment paper on the counter greased with some shortening. 

When done, immediately flip over on to the parchment paper. (This was the most difficult task)

Let it cool for 15 minutes, then cut 18 1-inch wide strips in the cake. I used a pizza cutter.

Line a 1 1/2 quart bowl with plastic wrap leaving excess over the edges. 

Line the bowl with the cake strips. Pack them tightly, leaving no gaps. Trim the edges as needed.

For the strawberry filling

Sprinkle the gelatin over the water in a small saucepan and let sit until softened, about 2 minutes. 

Add 1/2 cup of the heavy cream, sugar, and salt and heat over low heat, stirring constantly until all is dissolved. Transfer to a medium bowl.

Clean and hull strawberries and place into food processor. Puree and then strain out 1 cup of strawberry pulp. I used the small metal strainer for this over a measuring cup.

Place the gelatin mixture bowl into an ice bath and add the strawberry puree. Stir until mixture is at room temperature; about 5 minutes. 

Now, make some whipped cream. With the remaining 3/4 cup of cream, whisk until soft peaks form.

Fold whipped cream into strawberry gelatin until combined. 

Add to the cake-lined bowl and cover with the remaining strips of cake. Wrap the bowl with plastic wrap and set in the fridge for 3 hours to firm up. 

To make the glaze and finish the cake

Combine all ingredients in a microwave safe bowl and heat for 30 seconds at 70% power. Stir and continue heating until melted and smooth. 

Get Bomb out of fridge and carefully flip over on to a wire rack with a cookie sheet underneath. The plastic wrap did make it a bit hard to do, but it came out after a little working.

Pour the glaze over the cake and coat all sides.

Place back in the fridge and allow for the chocolate shell to firm up. Then, using two spatulas, carefully lift off the rack  and place on a cake platter.