For the Cake:

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs, at room temperature

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Frosting:

1 cup unsalted butter, room temperature

2 cups powdered sugar

1 tsp vanilla extract

1 cup semi-sweet chocolate chips, melted and cooled

For the Ganache:

3/4 cup semi-sweet chocolate chips or chopped chocolate

3/4 cup heavy cream

For Garnish:

24 ounces fresh strawberries

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Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
Bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes, then remove from pans and cool completely on wire racks.
For the frosting: Beat butter until fluffy, 2–3 minutes. Gradually add powdered sugar until smooth, then add vanilla. Mix in melted, cooled chocolate until creamy.
For the ganache: Place chocolate in a bowl. Heat cream until bubbling at edges, then pour over chocolate. Let stand 30 seconds, then stir until smooth. Cool 5 minutes before using.
To assemble: Place one cake layer on a stand. Spread thick frosting on top. Slice 1 cup of strawberries and layer over frosting. Place second cake layer on top and gently press down.
Pour ganache over cake, letting it drip down the sides. Allow to set for 15 minutes.
Remove stems from 10 whole strawberries and place them upside down on top of the cake. Slice and serve.

Use fresh strawberries for best flavor and texture. Avoid frozen berries as they release too much liquid.
Ganache consistency may vary—cool slightly longer if too thin before pouring.
Cake layers can be baked a day ahead and wrapped tightly until assembling.
Store frosted cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Try variations with raspberries, cherries, or mixed berries for a different twist.