Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by spraying them with baking spray.

In a small bowl, whisk together espresso powder, Kahlua, and warm water until combined.

In your stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt. Mix until evenly incorporated.

Gradually add in the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla extract. Mix until everything is well combined.

Divide the batter evenly among the three prepared pans and smooth the tops.

Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

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

In a separate bowl, beat the softened butter until creamy. Gradually add in powdered sugar and vanilla, mixing until combined and fluffy.

Gently fold in diced strawberries and add heavy whipping cream until a spreadable consistency is achieved.

Place one layer of cake on a serving plate. Spread a generous layer of frosting on top before adding the second layer. Repeat with the third layer.

Frost the entire cake with the remaining buttercream.

Heat 1/2 cup heavy cream and pour over 1 cup of chocolate chips. Stir until smooth and glossy.

Drizzle the ganache over the top of the frosted cake for a beautiful finish.