1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them to avoid sticking.
2. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mix the wet ingredients: vegetable oil, buttermilk (or whole milk), eggs, and vanilla extract. Gradually stir in hot coffee or water to bring out the intense chocolate flavor.
4. Combine the wet and dry mixtures, blending slowly to avoid overmixing and ensure a tender cake.
5. Divide the cake batter evenly among the prepared pans and smooth the tops.
6. Bake the cakes in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the strawberry filling by combining strawberries, water, lemon juice, sugar, and cornstarch in a saucepan. Cook over medium heat until the mixture thickens, then set aside to cool.
9. Make the strawberry buttercream by heating egg whites and sugar over a double boiler until the sugar dissolves. Whisk until soft peaks form, then gradually add the unsalted butter. Mix in pureed strawberries carefully, using freeze-dried strawberry powder if needed for texture.
10. Create the chocolate ganache by warming heavy cream until simmering, then pouring it over chopped semi-sweet chocolate. Stir until smooth and fully melted.
11. Assemble the cake by placing the first layer on a serving platter, spreading the strawberry filling evenly, and adding a layer of strawberry buttercream. Repeat with the remaining layers.
12. Frost the entire cake with the remaining buttercream, covering both the top and sides.
13. Drizzle the chocolate ganache over the frosted cake, allowing it to drip naturally down the sides for a dramatic effect.
14. Decorate the cake with fresh strawberries for an elegant and sweet finishing touch.