Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.

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

Add eggs, buttermilk, oil, and vanilla. Mix until smooth.

Gradually stir in the hot coffee or water until the batter is thin and uniform.

Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before adding ganache.

Prepare the Ganache:

Heat the heavy cream in a small saucepan until just simmering.

Pour over the chopped chocolate and let sit for 2–3 minutes.

Stir until smooth, then add butter if desired. Let cool slightly until thickened but still pourable.

Assemble & Decorate:

Spread ganache generously over the cooled cake.

Top with fresh blackberries, blueberries, chocolate chunks, and edible flowers.

Chill for 15 minutes before serving to let the ganache set.

Serving & Storage Tips: