Preheat your oven to 350°F (175°C) and prepare your two 9-inch round cake pans.

Grease the pans thoroughly with butter or oil, then lightly dust them with flour.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry mixture, stirring gently.

Carefully add the boiling water to the batter while mixing until smooth.

Divide the batter between the prepared pans and bake for 30 to 35 minutes.

Check doneness with a toothpick.

Slice fresh strawberries and combine with sugar and lemon juice.

Let sit for 15 to 20 minutes.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks.

Add one layer to a serving plate, drain strawberries, and spread on top.

Add the second layer and chill in the refrigerator for 30 minutes.

Melt dark chocolate and coconut oil together in a heatproof bowl over simmering water.

Once cooled, pour the chocolate mixture over the chilled cake.

Let set at room temperature.

Slice the cake and serve on dessert plates.