Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper.

In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry mixture, mixing on medium speed until just combined.

Gradually pour in the boiling water while mixing on low speed until the batter is smooth and well combined.

Evenly divide the batter among the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Allow the cake layers to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.

In a medium saucepan, place the chopped fresh strawberries and sugar over medium heat, stirring gently for about 5-7 minutes.

Mix together cornstarch and a splash of water until smooth, then pour this into the saucepan with the strawberries and cook until thickened.

Heat heavy cream over medium heat until it simmers, pour over the chopped semi-sweet chocolate, allow to sit for 5 minutes, then stir until smooth.

Layer the cooled cake with strawberry filling between each layer, then pour the ganache over the entire cake, allowing it to drizzle down the sides.

Garnish with fresh strawberries and optional chocolate shavings for decoration.