Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper, then greasing the parchment as well. Set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.

In a large mixing bowl, use an electric mixer to beat the softened butter for one minute. Add the granulated sugar and continue beating for 2 to 3 minutes until the mixture is light and creamy.

Incorporate the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add the vanilla with the last egg and mix to combine.

Stir in the sour cream until well mixed. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing.

Slowly pour in the hot coffee or water while mixing on low speed until the batter is smooth and well combined. The batter will be quite thin.

Evenly divide the batter among the three prepared cake pans. For accuracy, you can weigh the batter to ensure equal portions.

Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should be around 200–205°F (93–96°C).

Allow the cakes to cool in the pans for about 10 minutes before carefully turning them out onto a cooling rack. Remove the parchment paper and let the layers cool completely before assembling.

In a small saucepan, combine the water, granulated sugar, and cocoa powder. Heat over medium, whisking until the cocoa is dissolved and the mixture simmers. Cook for 1 to 2 minutes until smooth, then remove from heat and let cool completely before using.

In another saucepan, add the diced strawberries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low and continue cooking until the strawberries soften and the sauce thickens, about 10–15 minutes. Mash the strawberries gently as they cook.

In a small bowl, mix the cornstarch and water until smooth. Add this slurry to the strawberry mixture and cook for another 1–2 minutes, stirring constantly until thickened. Remove from heat, cover with plastic wrap, and let cool completely in the refrigerator.

To make the brigadeiro, combine the sweetened condensed milk, table cream, and chocolate in a medium saucepan. Cook over medium-low heat, stirring constantly for about 15 minutes until thickened. It should coat the back of a spoon and fall slowly from the spatula. Set aside to cool.

For the ganache, melt the chopped chocolate in a large heatproof bowl using a microwave or double boiler. Heat the heavy cream to about 105°F (40°C) and pour it over the melted chocolate, whisking until smooth.

Combine the brigadeiro and ganache in a large mixing bowl and beat on low speed for about 2 minutes until smooth. Cover and let it sit at room temperature for about 4 hours until thick and spreadable. If refrigerated, allow it to soften before using.

Ensure all components (cake layers, strawberry sauce, chocolate syrup, and Brigadeiro Ganache) are completely cool before assembling the cake.

Place the first cake layer on a serving plate. If needed, trim the top to create a flat surface. Brush generously with the chocolate syrup, allowing it to soak in.

Spread a thin layer of Brigadeiro Ganache on top, then pipe a border around the edge to contain the strawberry filling. Spoon half of the strawberry sauce inside this border and spread it evenly.

Add the second cake layer on top, repeating the process with syrup, ganache, and the remaining strawberry sauce. Finish with the final cake layer on top.

Chill the assembled cake in the refrigerator for at least 20 minutes to stabilize the layers.

Remove the cake from the fridge and spread Brigadeiro Ganache over the top and sides. If the ganache is too firm, gently warm a small portion to soften it before mixing it back in.

Use an offset spatula to smooth the ganache over the cake. Transfer some ganache to a piping bag for decoration.

Decorate the top with fresh strawberries, brigadeiros, and chocolate curls made from a chocolate bar. Finish with chocolate sprinkles or flakes if desired.

Refrigerate the cake for at least two hours before serving.