2 cups boiling water
1 cup baking cocoa
1 cup butter, softened
2-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 quart fresh strawberries
1 cup (6 ounces) semisweet chocolate chips, melted
2/3 cup shortening
1 package (32 ounces) Domino® or C&H® Pure Cane Powdered Sugar
1/2 cup water
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream
Chocolate shavings and additional confectioners' sugar, optional
In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes.
For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set.
Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.