📖 Instructions

1. First, lets get started by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. This is crucial to prevent sticking and ensure easy removal later. Don't skip this step!
2. In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Make sure there are no lumps!
3. Add 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
4. Gradually add 1 cup of hot coffee (yes, coffee!) to the batter while mixing on low speed. The batter will be thin, don't worry, that's perfectly normal. The coffee enhances the chocolate flavor, trust me on this.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. While the cakes are cooling, let's prepare the strawberry filling. In a medium saucepan, combine 1 pound of fresh strawberries, hulled and sliced, with ½ cup of sugar and 2 tablespoons of lemon juice.
7. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 10-15 minutes. Mash some of the strawberries with a fork to create a chunky sauce. Remove from heat and let it cool completely. (I sometimes throw in a dash of Balsamic Vinager, but that's my own special twist)
8. Now, for the ganache! Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute to soften the chocolate.
9. Gently whisk the chocolate and cream together until smooth and glossy. If the ganache is too thick, add a tablespoon of warm milk at a time until it reaches your desired consistency. Let it cool slightly before using.
10. Time to assemble the cake! Place one cake layer on a serving plate or cake stand. Spread a generous layer of the strawberry filling over the cake.
11. Top with the second cake layer and repeat with another layer of strawberry filling.
12. Place the final cake layer on top. Pour the cooled chocolate ganache over the entire cake, allowing it to drip down the sides. You can use an offset spatula to smooth it out evenly.
13. Decorate the cake with fresh strawberries, chocolate shavings, or any other decorations you like. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving. Enjoy!!!