Preheat oven to 180°C/350°F/Gas 4. Spray 3 (9-inch) round cake pans with non-stick baking spray and set them aside.

Using an electric stand or handheld mixer, beat the chocolate cake mix, eggs, milk, and butter until combined and smooth.

Divide the batter between the 3 cake pans and bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Leave the cakes to cool completely before removing them from the pans.

To make the frosting, whisk the cream and instant espresso in a small bowl until combined.

Using an electric stand or handheld mixer, beat the coffee-flavored cream, butter, powdered sugar, and cocoa powder until combined and can hold a stiff peak.

Scoop 1 cup of frosting into a piping bag with a star tip and set it aside.

Use a cake leveler to even each of the cooled cake layers.

Add a small blob of frosting to a 10-inch cake board and place the first cake layer on top.

Scoop 1½ cups of frosting onto the cake layer and smooth it evenly with a spatula.

Place the second cake layer on top and smooth another 1½ cups of frosting on top.

Place the third and final layer of cake on top.

Use the excess frosting that has peeked through the sides of the cake to smooth around the sides of the cake as a crumb coat. Place cake in the fridge for 30 minutes.

Use the remaining frosting to cover the entire cake and smooth it evenly with a spatula or cake scraper. Return the cake to the fridge while you make the ganache.

To make the ganache, place the heavy cream into a small saucepan over medium heat and bring to a simmer.

Pour the hot cream over the chocolate chips in a medium bowl. Leave to sit for 1 minute before whisking until smooth.

Pour the ganache into a squeeze bottle.

Remove the cake from the fridge and squeeze the ganache around the edge of the cake to create a drip effect.

Using the piping bag of frosting, pipe swirls of frosting around the top of the cake.

Decorate with piles of chocolate-covered strawberries, halved strawberries, and Ferrero Rocher - either opened or still in the packaging.

Refrigerate until ready to serve and enjoy!