In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Whisk in the granulated sugar and brown sugar until well combined.

Add the oil, buttermilk, eggs, and vanilla extract and mix until just combined. The batter will be thick like brownie batter, this is normal!

Add the instant espresso powder to the cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until just combined, the batter will be very thin at this point.

Pour the batter evenly between the three prepared cake pans.

Bake for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean and the tops spring back when lightly touched.

Remove from the oven and transfer to a wire rack to cool in the pans for 30 minutes. Run a knife around the outside of each cake layer in the pan then carefully remove the cakes from the pans and transfer back to the wire rack to cool completely.

Once cooled, transfer the cake layers to the freezer and allow to freeze for 45 minutes to 1 hour. This is optional, but it will make the cake much easier to frost! If you are making the cake layers ahead of time, wait until an hour before you plan to assemble the cake to freeze the cake layers.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.

Mix in half of the powdered sugar until fully combined, then mix in the remaining powdered sugar.

Add the freeze-dried strawberry powder and mix until well combined.

Add the milk, vanilla extract, and salt and mix on low-medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.

Add a tablespoon of buttercream to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.

Remove the cake layers from the freezer. Place the first layer of cake onto your surface. Spread a thin layer of frosting onto the first layer of cake and spread it around. This is optional, but it will prevent the cake filling from making the cake layers soggy.

Using a large round piping tip (I like to use the Wilton 1A), pipe a thick border of frosting in a ring around the outside edge of the cake to create a dam. This will prevent the cake filling from coming out of the sides of the cake. Scoop ½ cup of strawberry cake filling (or jam) into the center and smooth it out.

Place the second cake layer upside down on top. Repeat the same process, adding another thin layer of frosting on the cake layer, piping a thick border of frosting around the cake, and spreading ½ cup of cake filling in the center.

Place the third cake layer upside down on top. Spread a thin layer of frosting all over the cake. This is known as the crumb coat and will catch any crumbs so that they don’t end up in your final layer of frosting.

Place the cake in the freezer for 10 minutes or in the fridge for 30 minutes to allow the crumb coat time to firm up.

Use the remaining frosting to frost the top and sides of the cake. If piping some decorations on top, reserve 1 to 1 ½ cups of frosting for later.

Add the heavy whipping cream to a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.

Pour the warm heavy whipping cream over the chocolate and let it sit for 4 to 5 minutes. Start stirring slowly in the middle of the bowl, and continue stirring in one direction until the mixture is smooth and well combined.

Set aside until the ganache has cooled and thickened slightly. If desired, reserve about ¼ of the ganache for dipping strawberries later on.

If you reserved some of the ganache for dipping strawberries, go ahead and dip them and place them onto the cake. I prefer to leave some space between each strawberry to have room to pipe some extra frosting between them.

Allow the ganache to firm up slightly (you can place it in the fridge to speed up the process), then pipe the reserved frosting on top of the cake.