Chocolate with Strawberry Cake

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Lightly oil two 6” round springform cake pans, line their bottoms with parchment paper, and set aside. Preheat oven to 350°F (180°C).
Beat the eggs and sugar with an electric mixer or hand whisk until creamy. Add in the oil, yogurt, milk, and vanilla extract. Mix well.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Pour the dry mixture into the wet mixture in two or three batches. Stir with a hand whisk just until combined. Don’t over-mix!
Divide the batter into the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pans for about 10 minutes. Carefully remove them from the pans and allow them to cool completely on a cooling rack.
Put the chocolate chips in a bowl. Heat the heavy cream just until it boils, then pour it over the chocolate chips. Wait for 2 minutes and stir until smooth. Let it reach room temperature.
Spread ¼ of the chocolate ganache on the first cake layer. Wait for about 10 minutes for the ganache to set a bit.
Thinly slice ½ cup of strawberries lengthwise and place them on the chocolate ganache spread on the first cake. Carefully place the second cake on the strawberries, gently pressing to help it set.

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