Chocolate Strawberry Layer Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and combined.
Incorporate Hot Coffee: Stir in the hot coffee. The batter will be thin, but that’s okay—this creates a moist cake!
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cakes cool completely in the pans before removing.
Prepare the Strawberry Filling:
Whip the Cream: In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
Add Strawberry Puree: Stir in the strawberry puree and vanilla extract. Beat until thick and fluffy.
Prepare the Ganache:
Heat the Cream: Heat the heavy cream in a small saucepan until warm but not boiling.
Make Ganache: Pour the warm cream over the semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Assemble the Cake: