Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy removal after baking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Add the buttermilk, vegetable oil, eggs, and vanilla extract. Stir to combine.

Carefully add the hot water, mixing until the batter is smooth and slightly thin.

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cooled, place one layer on a serving plate.

Scoop the softened strawberry ice cream and spread it evenly over the first layer.

Place the second cake layer on top, repeating the process with the remaining ice cream.

Finish with the final cake layer on top.

In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals in the microwave, stirring until smooth.

Let the ganache cool slightly until it thickens a bit.

Pour the cooled chocolate ganache over the top of the cake, allowing it to drip beautifully down the sides.

Decorate with fresh strawberries and chocolate shavings, creating a stunning visual appeal.

Freeze the completed cake for at least 4 hours before serving to allow everything to set beautifully.