Prepare the Cake Batter – Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla, mixing until well combined. Pour in hot coffee and mix until smooth.

Bake the Cake – Divide the batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.

Make the Strawberry Filling – In a saucepan over medium heat, cook the strawberries, sugar, and lemon juice until the berries soften. In a small bowl, mix cornstarch and water. Stir into the strawberries and cook until thickened. Let cool completely.

Prepare the Ganache – Heat the heavy cream in a saucepan until it just starts to simmer. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in butter. Let it cool until slightly thickened.

Whip the Cream – In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.

Assemble the Cake – Place one cake layer on a serving plate. Spread the cooled strawberry filling over it. Place the second cake layer on top. Pour ganache over the cake, letting it drip down the sides. Pipe whipped cream on top and garnish with fresh strawberries.