Fresh Strawberries: Use ripe and fresh strawberries for the best flavor. Look for ones that are bright red and firm.
Chill the Filling: If your filling is too soft, chill it in the refrigerator for about 30 minutes before filling the strawberries. This will make it easier to pipe into the strawberries.
Coating Technique: When coating the bombs, make sure the coating is evenly distributed. You can use a fork to help roll them in the coating for better coverage.
Storage: To store your Strawberry Bombs, place them in an airtight container lined with parchment paper to prevent sticking. They can be kept in the refrigerator for up to 3 days.
Freezing: If you want to store them for longer, consider freezing them. Arrange the bombs on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. They can last up to a month in the freezer.
To store your Strawberry Bombs, follow these steps:

Cool Down: Make sure the Strawberry Bombs are completely cooled if you’ve just made them. This prevents condensation, which can make them soggy.
Airtight Container: Place the Strawberry Bombs in an airtight container. You can line the bottom with parchment paper to prevent sticking.
Refrigeration: Store the container in the refrigerator. They should stay fresh for about 3 days.
Freezing Option: If you want to keep them longer, you can freeze them. Arrange the bombs on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container. They can last up to a month in the freezer.
Serve:

Allow the cake to set for about 30 minutes before slicing. Serve and enjoy this rich, decadent chocolate cake!

This layered chocolate cake with creamy filling and ganache is sure to impress and delight any chocolate lover. Enjoy!