Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

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

Add buttermilk, vegetable oil, eggs, and vanilla extract, mixing until thoroughly integrated.

Gradually stir in the hot water until smooth.

Divide the batter evenly among the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

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

Once cooled, place the first layer on a serving plate and spread a generous layer of softened strawberry ice cream evenly over it.

Repeat with the second layer and remaining ice cream, then place the final cake layer on top.

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

Allow the ganache to cool slightly before pouring it over the top cake layer.

Let the ganache drip down the sides of the cake.

Decorate with fresh strawberries and chocolate shavings.

Freeze the cake for at least 4 hours before serving.