• Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.

Make the cake batter:

• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until well combined.
• Gradually add the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay.

Bake the cakes:

• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the strawberry filling:

• In a saucepan, combine the diced strawberries, sugar, cornstarch, and water.
• Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften (about 5-7 minutes).
• Remove from heat and let it cool completely.

Make the chocolate ganache:

• Place the chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Pour the hot cream over the chocolate and let it sit for a minute.
• Stir the mixture until the chocolate is completely melted and you have a smooth ganache.

Assemble the cake:

• Place one of the cooled cake layers on a serving plate.
• Spread the strawberry filling evenly over the first cake layer.
• Place the second cake layer on top.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• You can decorate the cake with fresh strawberries or chocolate shavings if desired.
• Refrigerate the cake for about 30 minutes to set the ganache before serving.

  Enjoy your homemade strawberry chocolate cake!