For the cake, preheat the oven to 350º Fahrenheit.
Line 3, 8-inch round cake pans with parchment and spray with cooking spray.
In a medium bowl, sift the flour, salt, baking soda, and cocoa.
Melt the chopped chocolate in the microwave and set it aside to cool until it’s warm to touch (not hot).
In a large bowl, whisk the sugar and oil until combined.
Add the melted and slightly cooled chocolate.
Add the eggs and yolks one at a time, and whisk until just combined.
Add the vanilla and sour cream (or Greek-style yogurt) and mix until combined.
Add the dry ingredients. Mix until just combined.
Mix the warm water and the espresso powder. Add the coffee mixture to the batter. Mix until just combined.
Fill the prepared cake pans evenly with the batter.
27-30 minutes until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the cake pan on a cooling rack for about 15 minutes.
After 15 minutes, turn the cakes out of the pans, and allow them to cool completely on a cooling rack.
Make the buttercream frosting:
Add the freeze dried strawberries to the bowl of a food processor and blitz into a powder.
Add the butter and vanilla extract to the bowl of a stand mixer. With the paddle attachment, beat until smooth and creamy. You can also use a high powered hand mixer. Scrape the sides of the bowl with a rubber spatula.
Sift in half of the powdered sugar and strawberry powder along with adding 2 tablespoons of milk. Beat with mixer until combined. Repeat and beat again. The buttercream should be smooth and spreadable but still holding its shape. If it’s a little too stiff, add a splash more milk. If it’s too runny, add some more powdered sugar.
Make the ganache:
Add the chocolate chips to a heatproof mixing bowl.
Heat the cream in a saucepan on a medium setting until bubbling. (Or you can heat it in the microwave.)
Immediately pour the hot cream over the chocolate chips. Cover the bowl with a plate and leave to sit for 4 minutes.
Then remove the plate and whisk the chocolate and cream until you have a smooth, shiny ganache.
Assemble the cake:
Use a large serrated knife to slice away the domed tops of each cake layer if they have them.
Place one cake layer on your serving plate or cake turntable.
Spread ¾ cup of the strawberry buttercream on top in an even layer.
Place the next layer on top and repeat with another ¾ cup buttercream.
Place on the final layer and spread the rest of the buttercream on top and all around the sides of the cake to completely cover it.
Pour the cooled ganache on top, spreading it right up to the edges. Use a small spoon to carefully push a small amount of the ganache over the sides of the cake at approx. 1 1/2“ intervals to create the drip effect.
Top with some fresh strawberries if desired.
Store in an airtight container at room temperature for up to 24 hours. Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**