Prepare the Cake:

• Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

• In a small bowl, mix warm water, Kahlua, and espresso powder until combined.

• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• Add eggs, sour cream, buttermilk, Kahlua mixture, canola oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

• Divide the batter evenly among the prepared cake pans.

• Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cakes to cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.

Prepare the Strawberry Buttercream Frosting:

• In a stand mixer, cream together softened butter, vanilla extract, powdered sugar, diced strawberries, and heavy whipping cream. Beat until smooth and forms stiff peaks.

• Transfer 1 cup of the frosting into a piping bag fitted with a star tip for decorating.

Assemble the Cake:

• Place one cake layer on a serving plate or cake board.

• Using an ice cream scooper, place 4-6 scoops of frosting onto the cake layer and spread evenly.

• Repeat with the second cake layer.

• Place the final cake layer on top and frost the entire cake with the remaining buttercream.

Prepare the Chocolate Ganache:

• Heat the heavy whipping cream in a small saucepan until steaming.

• Place the chocolate chips in a heat-proof bowl and pour the hot cream over them.

• Let sit for 1 minute, then whisk until smooth.

• Pour the ganache into a squeeze bottle for easy application.

Decorate the Cake:

• Drizzle the ganache over the edges of the cake, allowing it to drip down the sides.

• Pipe dollops of the reserved strawberry buttercream around the top edge of the cake.

• Garnish each dollop with a fresh strawberry.

Serve:

• Slice and serve the cake. Enjoy the rich, moist chocolate layers complemented by the sweet and fruity strawberry buttercream.