Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk the eggs with granulated sugar and brown sugar until light and well combined. Gradually add oil while whisking.

Alternately add the dry flour mixture and milk to the egg mixture, folding gently until smooth.

Pour the batter into the prepared pan and bake for 30-32 minutes until a toothpick comes out clean. Let cool completely.

If necessary, level the cake with a serrated knife after cooling.

Heat 1 cup of cream until simmering, remove from heat and add chopped chocolate, stirring until smooth. Whip another cup of cream to soft peaks and fold in the chocolate mixture.

Arrange halved strawberries and pour the mousse over them in the cooled pan, chill for at least 4 hours.

To make the ganache, heat a cup of cream until steaming, then pour over chocolate, stirring until smooth. Cool slightly.

Pour ganache over the mousse layer and refrigerate for 30 minutes to set.

Remove the sides of the springform pan and decorate with fresh strawberries before serving.