Preheat the oven to 350°F (180°C). Prepare three 8-inch round cake pans.

In a large mixing bowl, sift flour, cocoa powder, baking soda, baking powder, and salt together. Whisk in granulated sugar and brown sugar.

Add the oil, buttermilk, eggs, and vanilla extract and mix until just combined.

Dissolve instant espresso powder in boiling water, then add to the batter and mix until combined.

Pour the batter evenly into the prepared pans.

Bake for 25 minutes or until a toothpick comes out clean.

Cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.

Freeze the cake layers for 45 minutes to 1 hour for easier frosting.

Blend freeze-dried strawberries into a fine powder.

Beat the softened butter until smooth in a stand mixer.

Mix in half the powdered sugar, then the remaining until fully combined.

Add strawberry powder, milk, vanilla, and salt, mix until fully combined.

Level each cake layer. Stick them to the surface with a bit of frosting.

Spread frosting on the first layer, pipe frosting border, add filling, and smooth.

Repeat with the second layer. Place the third layer upside down.

Spread a crumb coat on the cake and chill it to firm up.

Frost the top and sides with remaining frosting, reserving some for decoration.

Heat heavy cream and pour it over chopped chocolate, let sit, then stir until smooth.

Use ganache to decorate the cake and pipe remaining frosting on top.