Lightly oil two 6'' round spring form cake pans, line their bottoms with parchment paper and set aside.

Preheat oven to 350F (180C).

Beat eggs and sugar with an electric mixer or a hand whisk until creamy.

Add in oil, yogurt, milk and vanilla extract. Mix well.

In another bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. 

Pour the dry mixture into the wet mixture in two or three batches. Stir with a hand whisk just until combined. Don't over-mix!

Share the batter into two pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove them from the oven and let them cool in the pan for about 10 minutes. Then carefully remove them from the pans. Allow them to cool completely on a cooling rack.

Meanwhile prepare the chocolate ganache.(See the video above).

Put chocolate chips in a bowl.

Heat the heavy cream just until it boils and pour it over the chocolate chips. Wait for 2 minutes and stir until smooth.

Let it reach room temperature.

Spread ¼ of your chocolate ganache on the first cake. Wait for about 10 minutes so that the ganache sets a bit.

Thinly slice ½ cup of strawberries lengthwise and place them on the chocolate ganache you spread on the first cake.

Carefully place the second cake on the strawberries, gently press on it just to help it set.

Pour the rest of the ganache over it. Wait about 10 minutes and then place the rest of the strawberries as they are on the top.

Place a sprig of fresh mint on the very top.