Preheat your oven to 350°F (175°C) and spray three 9-inch cake pans with non-stick spray.

In a small bowl, whisk the warm water, Kahlua, and espresso powder together until combined. Set this mix aside.

In your stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until thoroughly combined.

Gradually add the eggs, sour cream, buttermilk, Kahlua mixture, canola oil, and vanilla extract. Blend until everything is just combined.

Divide the batter evenly among the three prepared pans.

Bake for 25-35 minutes. A toothpick inserted into the center should come out clean.

Allow the cakes to cool in the pans for about 20 minutes before transferring to wire racks.

To prepare the strawberry buttercream, beat the softened butter until creamy, then gradually mix in the powdered sugar until fluffy, followed by vanilla and diced strawberries.

Add heavy whipping cream to achieve your desired consistency for piping.

Once the cakes are cooled, layer them up with the strawberry frosting in between.

Use the icing to cover the sides and the top of the cake, then drizzle with chocolate ganache made from melted semi-sweet chocolate chips mixed with heavy whipping cream.