Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes, then stir in boiling water.
Pour the batter into prepared pans and bake for 30-35 minutes. Check with a toothpick for doneness.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the strawberry filling by hulling and slicing fresh strawberries.
Place one layer of cake on a serving plate and spread sliced strawberries over the top.
In a saucepan, heat heavy whipping cream until simmering, then remove from heat and add chocolate and corn syrup. Stir until smooth.
Assemble the cake by placing the second layer on top of the strawberries and pouring the chocolate shell over the cake.
Chill the cake in the refrigerator for at least 30 minutes to set the chocolate shell.