Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Stir in the boiling water. The batter will be thin but that's normal.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Combine the chopped strawberries and sugar in a saucepan.

Cook over medium heat, stirring occasionally until the strawberries break down and release their juices (about 5-7 minutes).

In a small bowl, mix the cornstarch and water to create a slurry.

Stir the slurry into the strawberry mixture and continue to cook until it thickens.

Remove from heat and let it cool completely.

Beat the softened butter in a large mixing bowl until creamy. You can use a hand mixer or a stand mixer.

Gradually add the confectioners' sugar, about 1 cup at a time, and continue beating until well combined and fluffy.

Add the strawberry jam, vanilla extract, and a pinch of salt to the butter-sugar mixture. Beat on medium speed until the frosting is smooth and evenly incorporated.

Place the chocolate chips in a heat-safe bowl.

Heat the heavy cream in a small saucepan until it just begins to simmer.

Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until smooth and glossy.

Let it cool slightly to thicken.

Place one cake layer on the serving plate.

Pipe a line of the strawberry frosting evenly around the edge of the top of the first cake layer.

Pour the cooled strawberry filling evenly into the middle of the cake layer and smooth it out to the edges of the piped frosting.

Carefully place the second cake layer on top.

Use the remaining strawberry frosting to coat the top and sides of the cake.

Spread it evenly, creating swirls or peaks for decoration, as desired.

Pour the chocolate ganache over the top of the decorated cake, allowing it to drip down the sides.

For an extra touch, you can garnish the cake with chocolate-dipped strawberries on top.

Refrigerate the cake for about 15-20 minutes to allow the frosting to set before slicing and serving.