Combine all the chocolate cake ingredients and stir until a creamy dough forms. Then bake the cake in an 8-inch round pan at 320°F for 35 minutes. Let the cake cool completely after removing from the oven.
Cut the cake horizontally in half and hollow out the bottom half with a spoon, about 1 inch in from the edge.
Pour the strawberry cream into the hollowed-out section, place the 'cake lid' back on top of the bottom section, and refrigerate the cake.
Add all the frosting ingredients to a bowl and stir until smooth and creamy.
Put a large dollop of frosting in the middle of a large plate or platter, place the filled chocolate cake on top, and lightly squash it down so that the frosting spreads evenly under the cake. Now ice the rest of the cake with the remaining pink frosting.
To give the chocolate cake a flamingo look, you must first melt the chocolate. Then draw the shapes of the bird on parchment paper and wait until the chocolate coating has cooled down and hardened.
Now decorate the cake with the chocolate pieces to make it look like a flamingo.
