1. Preheat the oven to 350°F (175°C). Grease two 9-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.

2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible lumps of cocoa.

3. In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until combined.

4. Add the wet ingredients to the dry ingredients. Mix on low speed just until combined. Do not overmix.

5. Slowly pour in the hot coffee while mixing on low speed. The batter will be thin. This is expected.

6. Divide the batter evenly between the two prepared pans. For the most even layers, weigh the filled pans with a kitchen scale.

7. Bake for 28–33 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine.

8. Let the cakes cool in their pans for 10–15 minutes. Turn them onto wire racks, remove the parchment, and allow them to cool completely.

9. For easier cutting and cleaner layers, wrap the cooled cakes and refrigerate them for 30–60 minutes.

10. Use a long serrated knife to level any pronounced domes. Carefully slice each cake horizontally through the center. You should now have four square chocolate cake layers.

11. Prepare the strawberries for the filling. Wash and dry them before cutting. Finely dice 5–6 strawberries, then place the pieces between paper towels and gently blot away excess surface moisture.

12. To make the frosting, beat the cream cheese, powdered sugar, and vanilla just until smooth.

13. With the mixer running on low speed, gradually add the very cold heavy whipping cream. Increase to medium-high speed and whip until the frosting becomes thick and holds firm peaks. Stop beating as soon as it is firm enough to spread.

14. Reserve enough plain white frosting for the exterior of the cake and the final decorations.

15. Gently fold the crushed chocolate sandwich cookies into the portion of frosting reserved for the filling.

16. Place the first chocolate cake layer on a cake board or serving plate. Spread an even layer of cookies and cream filling over it.

17. Scatter a small amount of diced, dried strawberry over the filling. Keep the strawberry pieces about ½ inch from the outer edge.

18. Add the second cake layer and repeat with filling and strawberries. Continue until all four cake layers are stacked.

19. Refrigerate the stacked cake for about 20 minutes to help the filling firm up.

20. Cover the cake with a thin layer of plain frosting to create a crumb coat. Refrigerate for 20–30 minutes.

21. Apply the remaining plain frosting to the top and sides. Smooth the four sides while keeping the corners defined. Refrigerate the frosted cake for at least 30 minutes before adding the chocolate drip.

22. To make the ganache, place the finely chopped semisweet chocolate in a heatproof bowl.

23. Heat ½ cup heavy cream until steaming but not vigorously boiling. Pour it over the chocolate and leave undisturbed for 2 minutes.

24. Stir gently from the center outward until the ganache is completely smooth and glossy.

25. Let the ganache cool until slightly warm and pourable. Test one drip on the back edge of the chilled cake. If it runs immediately to the bottom, allow the ganache to cool longer.

26. Once the consistency is correct, add individual chocolate drips around the cake. Spread a thin layer of ganache around the top edge.

27. Pipe whipped cream swirls across the top of the cake.

28. Decorate with whole and halved strawberries, chocolate sandwich cookies, and semisweet chocolate shavings.

29. Refrigerate the finished cake until ready to serve. For cleaner slices, use a sharp knife and wipe the blade clean between cuts.