Preheat oven to 325 F.
Generously grease and lightly flour a bundt pan. Set aside.
In a large bowl cream together butter, shortening, brown sugar and white sugar until fluffy.
Mix in eggs one at a time.
Stir in vanilla extract. Set aside.
In a separate bowl sift together flour, baking powder, salt and unsweetened cocoa powder.
Add the dry ingredients into the wet ingredients, alternating with the heavy cream, buttermilk and coffee.
Mix until batter is fluffy.
Pour batter evenly into bundt pan and shake pan to release trapped air.
Bake for 1 hour and 10 minutes (I usually take the cake out of the oven a little before it's completely done and let it sit in the pan to finish cooking. This always results in a perfectly moist and fluffy cake. So check on it at the 1 hour mark)
Remove from oven and let cool until sides of pan are warm to the touch.
Remove cake from pan and allow to cool completely before adding the glaze.
To make the frosting, melt the white and semi sweet chocolate chips in separate bowls according to package.
Add in 1/2 cup of heavy cream to each bowl of chocolate.
If mixture is too thick to drizzle on, add in more heavy cream.
Depending on the type of chocolate you used, you may also need to add a bit of canola oil to the thin it out a bit.
Place chocolates in piping bag and drizzled onto cooled cake.
Garnish with chocolate covered strawberries if using.