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Preheat oven to 350°F and spray three 9-inch pans with baking spray.
In a small bowl, whisk together warm water, espresso powder, and Kahlua until dissolved.
Mix flour, sugar, both cocoas, baking powder, baking soda, and salt until blended.
Add eggs, sour cream, buttermilk, oil, vanilla, and espresso mixture. Mix until smooth.
Divide batter evenly among pans and bake 25–35 minutes, or until a toothpick comes out clean.
Cool cakes for 20 minutes before removing.
For frosting, beat butter, vanilla, powdered sugar, strawberries, and cream until fluffy.
Layer cake, spreading frosting evenly between layers.
Make ganache by heating cream and pouring over chocolate chips, then whisking until glossy.
Pour ganache over cake edges, decorate with frosting swirls and strawberries.