Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and dusting with flour.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

Incorporate vegetable oil, large eggs, warmed buttermilk, and vanilla extract until well combined, then gradually add hot water.

Pour the chocolate batter evenly into prepared pans and bake for 18-20 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes.

For the strawberry filling, cook sliced strawberries, lemon juice, and granulated sugar over medium-low heat for 20-30 minutes. Add cornstarch slurry to thicken.

Beat room temperature butter until creamy, then gradually add heavy cream and vanilla extract. Slowly mix in powdered sugar and fold in cooled strawberry filling.

Level off domed cake layers, place the first layer on a cake board, pipe a border of strawberry buttercream, and fill with half of the strawberry filling. Repeat with the second layer.

Position the third layer on top and use the remaining strawberry buttercream to frost the outside of the cake. Chill for 30 minutes.

Melt semi-sweet chocolate chips, butter, and corn syrup for the ganache, stirring until smooth, then pour over the cake allowing it to drip down the sides.

Let the ganache set for 10-15 minutes before slicing and serving the cake.