Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
Step 4: Carefully pour in the hot coffee and mix on low speed until the batter is smooth. The batter will be thin.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 7: While the cakes cool, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss and let sit for 15-20 minutes to release juices.
Step 8: For the ganache frosting, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
Step 9: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 5 minutes without stirring.
Step 10: Stir gently from the center outwards until the chocolate is completely melted and smooth. Stir in the softened butter and vanilla extract until glossy.
Step 11: Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency (about 1-2 hours). Alternatively, refrigerate for 30-45 minutes, stirring every 15 minutes, until thick enough to spread.
Step 12: To assemble, place one cooled cake layer on a serving plate. Spread about one-third of the ganache over the top. Arrange half of the strawberry filling over the ganache, leaving a small border.
Step 13: Place the second cake layer on top. Repeat with another third of the ganache and the remaining strawberry filling.
Step 14: Top with the third cake layer. Frost the top and sides of the cake with the remaining ganache. Garnish with fresh strawberries and chocolate shavings before serving.