Step 1

Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray

Step 2

In a small bowl, whisk together the espresso, kahlua and the warm water until combined

Step 3

Using your standing mixer, whisk together the flour, sugar, cocoa

Step 4

powder, baking soda, baking powder and salt until combined

Step 5

Gradually add in the eggs, sour cream, buttermilk, espresso, oil and

Step 6

vanilla extract until combined and

Step 7

Divide the batter between the 3 pans

Step 8

Place in the oven to bake for 25-35 minutes or until a tooth pick

Step 9

comes out clean

Step 10

Allow cakes to cool for 20 minutes

Step 11

Using a standing mixer, cream together the butter, vanilla, powdered

Step 12

sugar, diced strawberries and heavy whipping cream until combined and

Step 13

creamy and stiff with peaks

Step 14

Scoop 1 C of frosting into the piping bag

Step 15

Place 1 layer of cake onto the cake board

Step 16

Using the ice cream scooper, scoop out 4-6 scoops of frosting and

Step 17

smooth evenly on one layer of cake

Step 18

Place another layer of cake on top and spread more frosting

Step 19

Place the last layer on top and frost the remaining cake with remaining frosting

Step 20

Using a small pot, heat up the heavy whipping cream until steaming

Step 21

While heavy whipping cream is heating up, place chocolate chips into a

Step 22

heat-proof bowl

Step 23

Once the heavy whipping cream is heated, pour over the chocolate chips

Step 24

Allow to sit for 1 minute before whisking until smooth

Step 25

Pour ganache into the squeeze bottle

Step 26

Pipe dollops of ganache over the edge of the cake

Step 27

Pipe dollops of frosting onto the top of the cake

Step 28

Place strawberries into the dollops of frosting

Step 29

Cut and serve and enjoy