Prepare the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
• Gradually pour in the hot coffee while stirring. The batter will be thin, but this ensures a moist cake.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Strawberry Filling:

• In a bowl, mix the sliced strawberries with granulated sugar and lemon juice. Let them sit for 15-20 minutes to release their juices.

Prepare the Chocolate Ganache:

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
• Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth.
• Let the ganache cool slightly until it thickens but is still pourable.

Assemble the Cake:

• Place one cake layer on a serving plate. Spread a layer of the strawberry filling over the top.
• Place the second cake layer on top. Pour the ganache over the cake, allowing it to drip down the sides.
• Garnish with fresh whole strawberries and chocolate shavings if desired.

Chill & Serve:

• Let the cake set in the refrigerator for at least 30 minutes before slicing.
• Enjoy your delicious Strawberry Chocolate Cake!