Preheat the oven to 350°F and grease and flour two 9 inch round cake pans.

Beat the eggs, cream, and buttermilk in a large bowl. Add the melted butter and vanilla. Slowly add the sugar, beating until fully incorporated.

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir together until fully combined.

Add the flour mixture alternately with the hot water to the egg mixture and mix until combined.

Divide batter evenly into the two pans and bake for 20-25 minutes until a cake tester comes out clean. (25 minutes for a light colored pan and 20 for dark). Allow to cool.

Place the berries in a small sauce pan (make sure you chop the strawberries).

In a small bowl, combine the sugar and cornstarch until they are homogeneous. This keeps the cornstarch from clumping.

Add the sugar mixture and the lemon juice to the pot. Turn the heat to medium and stir until the mixture thickens. It will take about 5 minutes. Once it is thick, take off the heat and put it in the refrigerator to cool.

In a small bowl, combine the cocoa powder and vegetable oil until smooth and dark.

In a stand mixer or large bowl using a hand mixer, combine the butter, cocoa mixture, and sugar. Begin with about 4 tablespoons of cream and start beating. Add more cream if the mixture is too thick. Scrape the sides and bottom of the bowl often. Beat until lighter in color and fluffy.

Once the cakes are cool, place one round cake on a serving tray or cake stand. Pour and spread the berry filling evenly leaving about ¼ space around the sides. This will leave room for it to spread when you place the other cake on top.

Place the other cake on top of the filling and ice the cake around the sides and top of the cake. Serve immediately or place in the refrigerator until you are ready to serve.