Preheat your oven to 350°F (175°C). Grease and line a round cake pan.

In a big mixing bowl, beat the eggs and sugar together until pale and slightly fluffy.

Pour in the milk and vegetable oil, mixing until just combined.

Sift in the cocoa powder, flour, baking powder, and vanilla extract. Gently fold to avoid over-mixing.

Pour the batter into the prepared pan and bake for around 35 minutes. Use a toothpick to check for doneness.

Let the cake cool completely before slicing.

In a saucepan, whisk together the milk, flour, cocoa, and sugar. Heat over medium, stirring constantly.

When it starts to bubble and thicken, take off the heat. Stir in your chopped dark chocolate until melted.

Once the cream cools to room temperature, beat in the vanilla extract and optional whipped cream.

Carefully slice your cooled cake in half horizontally.

Spread a generous amount of chocolate cream between the layers.

Set the cake aside while you make the ganache.

In a small saucepan, warm the cream until it just begins to steam.

Remove from heat and add the dark chocolate. Stir until glossy and smooth.

Pour your ganache over the cake, letting it drip down the sides.

While the ganache is still soft, sprinkle with chocolate shavings, fresh strawberries, or nuts.