Preheat oven to 350 degrees F. Grease and flour 9-inch cake rounds, with high sides. Set aside.

To make the chocolate cake: In the bowl of a stand mixer, stir together the sugar, flour, cocoa, baking powder, baking soda, salt, espresso powder, and cinnamon until well combined. Add in the egg, buttermilk, vegetable oil, and vanilla and stir until evenly incorporated. Use a rubber spatula to scrape down the bottom and sides of the bowl. While the mixer is on low, slowly stream in the boiling water and mix until well combined. The batter will be thin, but have no fear! Pour into one of the prepared cake pans. Set aside. Clean out the bowl of your stand mixer.

To make the vanilla cake layer: In a medium bowl, sift or whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, and yolk, one at a time, mixing well after each addition. Stir in the vanilla extract. Add in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Use a rubber spatula to scrape down the bottom and sides of the bowl, in order to mix well. Transfer to one of the prepared cake pans. Set aside. Clean out the bowl of your mixer.

To make the strawberry cake: In a medium bowl, sift or whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and gelatin until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Whisk together the buttermilk and frozen strawberry purée. Add in the dry ingredients, alternately with the buttermilk mixture, starting and ending with the dry ingredients. Use a rubber spatula to scrape down the bottom and sides of the bowl, in order to mix everything evenly. Transfer to the remaining prepared cake pan.

Bake all three cake layers until set, lightly golden brown, and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove the cake layers from the oven and set on a wire rack to cool for about 15 minutes. Run a knife around the edges of the cake and then invert onto the wire rack to cool completely. It's important that the cake layers are completely cool before frosting! To speed things up, place the layers in the freezer for about 1 hour to chill thoroughly.

To make the chocolate buttercream, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, cocoa, salt and vanilla extract until thick, about 5 minutes. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting. Transfer to a bowl, and set aside. Clean and dry the bowl.

To make the vanilla frosting, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, salt and vanilla extract until thick, about 5 minutes. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting. Transfer to a bowl, and set aside. Clean and dry the bowl.

To make the strawberry frosting, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, gelatin, salt and vanilla extract until thick, about 5 minutes. Stir in the strawberry purée. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting.

To assemble the cake. Place the chocolate cake layer upside down on a cake plate or disposable cake round. Add a dollop of desired frosting flavor and spread out evenly. Place the vanilla cake layer on top, upside down. Dollop with another flavor of frosting and spread out evenly as well. Place the strawberry cake upside down on top. Then using another frosting, crumb coat the cake. Covering it with just a thin layer of frosting. It doesn't have to be perfect at this stage. Place in the freezer for about 20 minutes until firm. Transfer each frosting to a piping bag or disposable plastic zip-top bag, with the ends snipped off. Pipe out layers of each frosting all around the sides and tops of the cake. Then smooth out the frosting with an straight-edge spatula until the cake and frosting are smooth. Pipe out rosettes on top of the edge of the cake, about 9 rosettes. Place in the fridge to set.

Meanwhile, dip the strawberries in the white chocolate, going about halfway up the berry. Place on a baking sheet and then chill in the freezer until the chocolate has firmed, about 5 minutes. Then dip the strawberries into the dark chocolate, halfway up the white chocolate. Return the berries to the freezer for another 5 minutes to set.

Place the strawberries on top of the cake for decoration, along with sprinkles in the center if desired. Cut and serve the cake. Leftover cake can be wrapped in plastic and stored in the fridge for up to 3 days. Make sure to allow the cake to come down to room temperature before eating. Enjoy!