Follow the instructions on the box. (I used Betty Crocker's Super Moist Devil's Food Cake Mix.)

In a small bowl, mix two teaspoons of the unflavored gelatin in 2 1/2 tablespoons of cool water. Set aside.

In a double boiler, combine the butter and semi-sweet chocolate (broken up) until melted. Set aside.

In a large bowl, mix 1 3/4 cups heavy whipping cream and vanilla extract until peaks form. Mix in powdered sugar. Mix in gelatin.

Simmer 2/3 cup heavy whipping cream. 

In a small bowl, combine 5 1/2 oz (broken up) semisweet chocolate and heavy whipping cream.

Stir until smooth.

Once the cake was cooled I removed the ring and sliced off a thin layer from the top which gave me a leveled surface to work with. I then put the ring back on and continued with the steps below.

Spread a thin layer of chocolate mousse on your cooled cake.

Cut the leaves off the strawberries. Cut as many strawberries as you'll need to fill the inside edge in half lengthwise.

Line the the ring with the cut strawberries. Fill in the rest of the cake with whole strawberries.

Spoon the mousse over the strawberries, making sure to fill in all the gaps. Once all of the gaps are filled in, add enough mousse to cover the top and smooth it out.

Place in the fridge for 4-6 hours, or until the mousse is set.

Make the chocolate ganache.

Spread the ganache over the top and place the cake back in the fridge for it to set.