Instructions:
Prepare the Chocolate Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until fully combined.
Gradually add the boiling water, mixing until the batter is smooth.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Strawberry Filling:
In a medium saucepan, combine the sliced strawberries, sugar, and water. Cook over medium heat until the strawberries release their juices and the sugar dissolves.
In a small bowl, mix the cornstarch with a little water to create a slurry. Add this to the strawberry mixture and stir until thickened.
Remove from heat and let cool completely.
Prepare the Chocolate Ganache:
Heat the heavy cream in a microwave-safe bowl until it just begins to simmer.
Pour the hot cream over the chocolate chips and let sit for a minute.
Stir until the chocolate is completely melted and the ganache is smooth. Allow to cool slightly before using.
Assemble the Cake:
Place one chocolate cake layer on a serving plate. Spread a generous layer of the strawberry filling on top.
Place the second cake layer over the filling.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Optional Garnish:
Decorate the top of the cake with sliced fresh strawberries, chocolate shavings, and chopped Reese’s Peanut Butter Cups for an extra indulgent touch.♥️♥️♥️💜💜
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