Heat oven to 350?F. Grease and flour two 9-inch round baking pans.

In a large bowl, stir together 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 batter into prepared pans.

Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.

While the cake is cooling, make the frosting. In a stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside.

To make the chocolate ganache, add the chocolate chips to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache forms, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.

To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. Slice 1 cup of strawberries lengthwise and place them on top of the frosting. Place the second cake on top of the strawberries and gently press down.

Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 strawberries and place them stem side down on the top of the cake, gently pressing them into the ganache. Cut into slices and serve.