Preheat oven to 350°F and prepare two 9-inch pans with grease and parchment paper. Mix dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt. Combine wet ingredients separately: eggs, buttermilk, oil, vanilla. Mix wet into dry ingredients just until combined. Add hot coffee slowly and don't panic about how thin the batter is. Divide batter evenly between pans and bake 30-35 minutes until toothpick has a few moist crumbs. Cool in pans 10 minutes, then turn onto racks to cool completely before assembly.

Wash and hull fresh strawberries thoroughly. Slice strawberries into thin, even pieces. Pat completely dry with paper towels like you're trying to dehydrate them. Let strawberries sit on fresh paper towels for 15 minutes minimum. This step is critical - wet strawberries will destroy your cake structure. Dry strawberries are the difference between success and structural failure in chocolate strawberry cake.

Heat heavy cream until just simmering but not quite boiling. Pour hot cream over chocolate chips and let sit undisturbed for 2 minutes. Stir until smooth and glossy like fancy chocolate. Add butter and stir until melted. Let ganache cool to spreadable consistency - about 45 minutes at room temperature. Don't rush this step or ganache will be too runny and everything will slide. Proper consistency prevents disaster in your chocolate strawberry cake recipe.

Place first cake layer on serving plate or cake stand. Spread thin layer of ganache as moisture barrier - don't skip this waterproofing step. Arrange dried strawberry slices on the ganache layer. Add second cake layer and press down gently but firmly. Frost entire cake with remaining ganache using offset spatula. Top with fresh whole strawberries for decoration. Should have stable layers and beautiful presentation when your chocolate strawberry cake is done right.