Chocolate Strawberry Cake...You must make this!

This cake was good...... really,really good. I know say this about every cake I put on here but it's true. This cake has chocolate, strawberries, white chocolate whipped cream....... that's pretty much all you need to know. This recipe came from Annie's Eats.

1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water

White Chocolate Whipped Cream:
1 1/2 c. cold heavy cream
6 oz. white chocolate

Whipped Cream Frosting:
1 c. heavy cream
4 Tbsp. powdered sugar
1 tsp. vanilla

Strawberries, sliced

Cake: Beat sugar, eggs, milk, oil and vanilla together. Add dry ingredients and mix until combined. Mix in boiling water. The batter will be pretty thin. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-30 minutes or until done. Don't over bake. Let cake cool 10 minutes in pans and then turn out on racks to cool all the way.
White Chocolate Cream: Melt the white chocolate in a double boiler. When melted remove from heat. Boil 1/2 c. of cream and pour over the white chocolate. Let sit for 1 minute and then stir until smooth. Let the chocolate sit out until it is at room temperature. You don't want it to be warm at all. Beat the remaining 1 c. of cream until it will hold soft peaks. Pour in the chocolate all at once and then beat the cream until it will hold stiff peaks. Put the cream in a bowl and cover the surface with plastic wrap. Put in the fridge for 2 hours.
Frosting: Pour heavy cream into mixing bowl and add sugar and vanilla. Beat on high until it will hold stiff peaks.
Assembling cake: Cut each cooled cake layer in half. Put one layer on serving plate. Spread on some of the white chocolate whipped cream. Lay thinly sliced strawberries on top of the cream. Top with another layer of cake and repeat twice. Frost the top and sides with the whipped cream frosting. Keep this cake in the fridge and try not to eat it all in one day :).