Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans.

With an electric mixer, beat cake mix, oil, eggs and water until smooth. Stir in mini chocolate chips. Divide batter between the two prepared pans and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Place one cake layer in the bottom of an 8 or 9 inch springform pan (be sure to use the same size springform pan as your cake pans). Spread the softened ice cream over the cake layer, then top with the second cake layer. Place the cake in the freezer for at least 2 hours, or until the ice cream is set.

Prepare the ganache by bringing cream to just boiling in a small saucepan. Remove from the heat; whisk in chocolate until melted and shiny. Set aside until ganache is cool but still pourable.

Pour ganache over cake, spreading to the edges so the ganache runs over the sides of the cake. Return to the freezer until ready to serve. Let cake stand for about 10 minutes before slicing and serving. Garnish with fresh strawberries, if desired.