Preheat your oven to 350°F (175°C). Grease and prepare three 9-inch cake pans with parchment paper to ensure easy release after baking.

Whisk together the espresso powder, Kahlua, and warm water in a small bowl until well combined.

Combine the dry ingredients by mixing the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt in a large bowl or mixer.

Add the wet ingredients. Pour in the whisked Kahlua mixture, eggs, sour cream, buttermilk, canola oil, and vanilla extract. Mix on medium speed until the batter is smooth and well combined, about 2-3 minutes.

Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for about 20 minutes, then transfer to wire racks to cool completely.

Cream the butter, powdered sugar, vanilla extract, diced strawberries, and heavy whipping cream in a mixing bowl. Beat until the frosting is light, fluffy, and easy to spread.

Layer your cooled cake by placing one layer on a serving plate and spreading a generous amount of strawberry buttercream frosting between each layer. Once stacked, cover the top and sides of the cake with the remaining frosting.

Make the ganache by heating the heavy whipping cream until just warm and then pouring it over the semi-sweet chocolate chips. Stir until smooth, then pour into a squeeze bottle for decorating.

Decorate the cake with the ganache, drizzling it over the top and allowing it to drip down the sides. Add additional frosting and finish with fresh strawberries on top.