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

Bloom the cocoa by mixing the cocoa powder with boiling water until smooth. Let it cool.

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

Combine the wet ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, and vanilla extract. Add the cooled cocoa mixture and blend until smooth.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Strawberry Buttercream: In a large bowl, beat the unsalted butter and a pinch of salt until creamy. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Once the desired consistency is reached, fold in the chopped fresh strawberries.

Prepare the Ganache: In a small saucepan, bring the heavy whipping cream to a simmer over medium heat. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly before using.

Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of strawberry buttercream over the top. Repeat with the second layer. Top with the final cake layer. Spread the remaining buttercream over the top and sides of the cake. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides. Decorate with fresh strawberries on top.