Cake Directions:

Preheat oven to 350°F. Set oven rack in center of oven. Grease and flour two 9 inch (23 cm) round pans, set aside.

Mix boiling water with cocoa powder, set aside to cool.

Mix flour, sugar, baking soda and salt with an electric mixer to thoroughly combine.

Mix eggs, vanilla and ¼ of the cocoa mixture, set aside.

Add butter and remaining cocoa mixture to the dry ingredients and mix on low speed until all ingredients are moistened. Scrape down sides of bowl with a rubber spatula. Mix at medium speed until batter is fluffy. Scrape down sides of bowl. Add egg mixture, a third at a time, making sure each addition is fully incorporated before adding more.

Pour batter into prepared pans, gently spread to the edges and smooth the top. Bake 20--30 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool on a rack 5 to 10 minutes before removing from pan.

Filling Directions:

With an electric mixture beat butter until light and fluffy. Stir in the strawberry jam. Gradually add the sugar until fully incorporated.

Add the lemon juice, strawberries and food coloring (if desired) and beat until well combined. Chill for one hour before filling.

Ganache Directions:

Place chopped chocolate in a heatproof bowl. On the stovetop or in the microwave heat the cream until it is just boiling. Pour the hot cream over the chocolate and stir the mixture until fully combined. Allow ganache to cool slightly before pouring over cake.

Assembly Directions:

Slice each cake round into two equal halves. Place one layer of cake on serving platter and cover top only with strawberry filling.

Place another cake layer on top and repeat layering ending with a cake layer on top. Pour ganache over top of cake allowing some to drizzle down the sides. Enjoy!