Add the chopped strawberries and granulated sugar to a medium saucepan over medium high heat. Cook, stirring lazily, for 23-28 minutes. Once it's fairly jammy but still a tad runny, stir together the corn starch and water in a small bowl until fully dissolved. Add to the pot of strawberries still on the heat. Cook, stirring, for 30-60 seconds to thicken. Add the vanilla and taste and add sugar if you feel it's a bit tart. Transfer filling to a shallow bowl or pan to chill in the fridge until cold.

Preheat your oven to 350℉. Prepare three 9-inch cake pans by greasing and flouring them.

Add the hot water to a large measuring cup or bowl. Whisk in the cocoa & espresso powder until completely dissolved. Set aside. In a large bowl, whisk together the flour and sugars. Then, whisk in the baking soda, baking powder, and salt. Check that the water & cocoa mixture is just lukewarm and whisk in the oil, buttermilk, and vanilla. Lightly beat the eggs and pour the cocoa liquid mixture over the dry ingredients. Whisk gently to combine.

Divide the batter evenly among your three prepared pans and bake at 350℉ for 24 to 28 minutes. A toothpick should come out with moist crumbs. Let cakes cool in the pans placed on wire racks for 10 minutes before inverting onto the cooling racks to cool completely.

Pulse the freeze dried strawberries in the food processor to a fine powder. In a mixing bowl, beat the butter until creamy. Mix in the powdered sugar with heavy cream as necessary. Add powdered strawberries, strawberry filling, vanilla, and a pinch of salt. Taste and adjust with more powdered sugar if desired.

Spread a small dollop of frosting on your cake plate to secure the first cake layer. Spread 1 and ¼ cups of frosting over the layer and a scant ½ cup of strawberry filling in the center. Repeat with the second layer and add the final layer upside down. Apply a thin crumb coat of frosting and chill for 20-30 minutes. Then, frost the top and sides of the cake with the remaining frosting.

Add finely chopped chocolate to a bowl. Heat heavy cream until simmering, pour over chocolate, and stir until smooth. Add vegetable oil to get a pourable consistency. Pour chocolate onto the center of the top of the cake, creating drips. Let chill until ganache is set.

Chill another 20 minutes to ensure the frosting is set. Store leftover cake in the fridge in an airtight container. Leftovers keep well for 5-6 days.