Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In a medium saucepan, melt butter over medium heat. Whisk in cocoa, and cook until fragrant, about 1 minute. Remove from heat, and pour into a large bowl. Whisk in sugars, hot coffee, and milk until sugars dissolve. Whisk in eggs and vanilla.

In a medium bowl, stir together flour, baking powder, salt, and baking soda. Slowly add flour mixture to cocoa mixture, whisking vigorously until relatively smooth. Divide batter between prepared pans (about 3¼ cups or 860 grams each).

Bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers at least 205°F (96°C), 35 to 40 minutes. Let cakes cool completely in pans.

Remove cooled cake layers from pans, and level if desired. Place 1 cake layer on a serving platter or cake plate.

Spoon about 1 cup (180 grams) Peanut Chocolate Buttercream into a pastry bag, and cut a 1-inch opening in tip. Spread ⅓ cup (60 grams) buttercream onto cake layer; pipe a border around edge of cake layer. Spread ⅓ cup (107 grams) Strawberry Preserves within border. Top with remaining cake layer. Spread a thin layer of buttercream on top and sides of cake, scraping off excess. Refrigerate until firm, about 30 minutes.

Spoon about 1 cup (180 grams) buttercream into a pastry bag fitted with a medium open star piping tip (Ateco #868). Spread remaining buttercream on top and sides of cake. Dot Peanut Chocolate Spread onto sides of cake; using an offset spatula, spread it into buttercream. Spread remaining ¼ cup (80 grams) Strawberry Preserves on top of cake, leaving a 1-inch border around edge. Pipe border along top of cake. Refrigerate for 30 minutes before serving. If refrigerating for more than 1 hour, let stand at room temperature for 30 minutes before serving. Refrigerate in an airtight container for up to 3 days.