1Preheat the oven to 180°C/160°C fan assisted. Grease 2x 20cm round cake tins and line the bottoms with parchment paper.
2Sift together the flour, cocoa powder and raising agents in a large bowl then whisk in caster sugar and salt.
3In a medium-sized jug, whisk together the eggs with the milk, oil and vanilla.
4Pour mixed wet ingredients into the dry ingredients and mix with a whisk or electric mixer until mixture is smooth.
5Pour in the boiling water and mix slowly until well combined. The batter will be very liquid.
6Pour batter evenly between prepared cake tins then bake until a toothpick inserted comes out clean, about 25-35 minutes.
7Remove from oven and leave to cool in the cake tins on a wire rack completely.
8When sponges are cooled, turn out from baking tins and peel away the parchment paper.
9Place chocolate in a heatproof bowl then heat heavy cream in a small saucepan just until it starts to bubble. Remove from heat and pour over the chocolate. Stir until the chocolate has completely melted and the mixture is smooth.
10To assemble, place a sponge layer on a serving plate. Spoon over about 2/3 of the chocolate ganache mixture and spread almost to the edges with the back of a spoon then arrange slices of strawberries on top.
11Carefully place second sponge on top and spoon over remaining chocolate ganache then top with strawberry halves. Dust lightly with a bit of icing sugar just before serving for a snowy effect.
For the sponge
For the filling