1-First Step: Preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking.

2-Second Step: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to combine dry ingredients evenly.

3-Third Step: In another bowl, whisk the eggs, sugar, buttermilk, vegetable oil, and vanilla until smooth and well blended.

4-Fourth Step: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Stir in the hot coffee; the batter will be thin, but that’s okay.

5-Fifth Step: Pour the batter into the prepared pans, spreading evenly.

6-Sixth Step: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 30 minutes, then transfer to a wire rack.

7-Final Step: For the Buttercream: Beat powdered sugar and butter on low speed until blended, then increase to medium and beat for 3 minutes. Add strawberry preserves, salt, and vanilla, mixing until smooth. Add red gel coloring if you want that pop of color.

8-Assemble the cake by placing one layer flat side up, spreading buttercream on top, adding the second layer, and applying a crumb coat. Chill, then frost fully and garnish with chocolate-covered strawberries.