Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat until smooth.

Carefully pour in hot coffee and mix until combined. The batter will be thin—this is normal.

2. Bake:

Divide batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Let cakes cool completely on a wire rack.

3. Make Ganache:

Heat cream until just simmering (do not boil).

Pour over chopped chocolate. Let sit for 3 minutes, then stir until smooth and glossy.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a thin layer of ganache in between the layers.

Add the second cake layer. Pour remaining ganache over the top, letting it drip down the sides.

5. Decorate:

Top generously with blueberries, blackberries, raspberries, and optional chocolate curls or shavings.

Serving and Storage Tips