Grease and line two 15cm round pans with parchment paper. Preheat the oven to 195°C/380°F.

In a bowl, mix hot water with cocoa powder. Stir well and set aside.

In a large bowl, combine milk, eggs, vanilla extract, sugar, and vegetable oil. Whisk until well blended.

Sift in all-purpose flour, baking powder, baking soda, and salt. Mix until just combined.

Add the cocoa-water mixture into the batter. Whisk until smooth and lump-free.

Pour the batter evenly between the two prepared pans. Bake at 180°C/356°F for 35 minutes, or until a skewer inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Slice each cake horizontally to make four layers.

Melt dark chocolate and milk chocolate with whipping cream using a double boiler or microwave. Stir until silky. Chill for 15–30 minutes.

Beat softened butter until creamy. Add powdered sugar, condensed milk, and vanilla. Beat again. Mix in cocoa powder, whipping cream, and melted dark chocolate until smooth.

Layer the four cake rounds with ganache. Lightly coat the cake with ganache, then chill for 15 minutes.

Frost the entire cake with chocolate buttercream. Decorate using ganache, strawberries, chocolate shards, and piped buttercream. Chill to set.