Prep your pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.

Create the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Incorporate hot water: Stir in the hot water until the batter is smooth.

Bake the layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Combine ingredients: In a medium saucepan, combine strawberries, sugar, cornstarch, and lemon juice.

Cook the filling: Bring the mixture to a medium heat, stirring constantly. Let it simmer until thickened, about 5-7 minutes.

Cool completely: Transfer the filling to a bowl and let it cool completely before using.

Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer.

Melt the chocolate: Pour the hot cream over the chopped chocolate in a heat-safe bowl. Let it sit for a few minutes, then stir until smooth and glossy.

Let it cool: Let the ganache cool slightly before using.

Level the cakes: Trim the tops of the cakes to make them even.

Layer the cake: Place one cake layer on a serving plate. Spread a generous layer of strawberry filling over the cake. Top with the second cake layer.

Frost the cake: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Decorate: Decorate the cake with fresh strawberries, chocolate shavings, or other desired toppings.