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

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add egg, milk, oil, and vanilla extract. Mix on medium speed for 2 minutes.

Stir in boiling water until well combined. The batter will be thin.

Pour the batter evenly into the prepared pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Whip the heavy cream with powdered sugar until soft peaks form.

Layer the whipped cream and sliced strawberries between the cooled cake layers.

For the ganache, heat the heavy cream until just boiling, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.

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

Chill the cake for at least 30 minutes before serving.