Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust them with flour to prevent sticking.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. Stir well to make sure all the dry ingredients are evenly combined.

In a separate bowl, whisk the milk, oil, eggs, and vanilla extract until the mixture is completely smooth. Slowly pour this wet mixture into the bowl with the dry ingredients, whisking continuously until the batter is smooth and free of lumps.

Next, carefully stir in the boiling water. The batter will become thin at this stage—don’t worry, that’s what gives the cake its soft and moist texture.

Divide the batter evenly between the two prepared pans. Place them in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.

While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Add the cornstarch mixture and continue stirring for 2–3 more minutes, until the filling thickens. Set it aside to cool completely before using.

To make the chocolate ganache, heat the heavy cream in a small saucepan just until it starts to simmer. Remove it from the heat and pour it over the chocolate chips. Let it sit for two minutes, then stir gently until the mixture becomes smooth and glossy. Allow it to cool slightly so it thickens to a pourable consistency.

To assemble, place one cooled cake layer on a serving plate. Spread the strawberry filling evenly across the top. Carefully set the second cake layer over it. Pour the ganache over the top of the cake, letting it drip naturally down the sides for a beautiful finish.

For a final touch, decorate the top with fresh strawberries if you like. Chill the cake for about 30 minutes before serving to let everything set and achieve the perfect texture.