Preheat your oven to 350°F (180°C).
Make the Cake Batter:
In a large bowl, beat the eggs and sugar with an electric mixer or hand whisk until creamy.
Add the oil, yogurt, milk, and vanilla extract. Mix well.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients in two or three batches, stirring with a hand whisk just until combined. Do not over-mix!
Divide the batter evenly between the prepared pans.
Bake the Cakes:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully remove from pans and cool completely on a cooling rack.
Prepare the Chocolate Ganache:
Place the chocolate chips in a bowl.
Heat the heavy cream just until it boils and pour it over the chocolate chips.
Let sit for 2 minutes, then stir until smooth.
Allow the ganache to reach room temperature.
Assemble the Cake:
Spread ¼ of the chocolate ganache on the top of the first cake layer. Let it set for about 10 minutes.
Thinly slice ½ cup of strawberries lengthwise and arrange them over the ganache on the first cake layer.
Carefully place the second cake layer on top of the strawberries, gently pressing down to help it set.
Pour the remaining ganache over the top layer. Allow it to set for about 10 minutes.
Arrange the remaining strawberries on top of the ganache.
Garnish with fresh mint leaves if desired.
Notes:
If you prefer a darker chocolate flavor, you can add an extra tablespoon or two of cocoa powder.
This recipe makes a beautiful two-layer cake, but if you prefer, you can bake it in one round cake tin or a loaf tin. Simply drizzle the ganache over the single layer cake.
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