Step 1: Preheat oven to 350°F (175°C) and spray three 9-inch cake pans with non-stick spray and line with parchment.
Step 2: Whisk flour, sugar, both cocoas, baking powder, baking soda, and salt until evenly combined in a large bowl.
Step 3: Mix in eggs, sour cream, buttermilk, oil, vanilla, Kahlua, and the warm water mixed with espresso powder just until combined.
Step 4: Divide batter evenly and bake 25–35 minutes until a toothpick comes out with a few moist crumbs.
Step 5: Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
Step 6: Beat butter until fluffy, add powdered sugar and vanilla, then mix in diced strawberries and cream until airy.
Step 7: Stack cake layers with generous frosting between each, then frost the outside smoothly.
Step 8: Heat cream for ganache, pour over chocolate chips, rest 1 minute, whisk smooth, then drip over cooled cake.
Step 9: Decorate with frosting swirls and fresh strawberries.