METHOD:

For the Mixed Berry Jam

1. Add the berries to a blender and blend until puréed.
2. Add the berry purée, sugar and vanilla to a large pot.
3. Simmer the mixture over medium-low heat until thick, about 35-40 minutes. Stir occasionally.
4. Once thick, remove the jam from the heat and allow it to completely cool.

For the Chocolate Cake

1. Preheat the oven to 350°C. Grease 3 x 15cm cake pans and line the bottoms with parchment paper rounds. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and bicarbonate of soda. Then set aside the flour mixture.
3. In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. 
4. Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in colour and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
5. Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
6. Add in the hot coffee and mix on low speed just until dispersed through the batter.
7. Evenly distribute the cake batter between the prepared cake pans.
8. Bake the cakes for 39-44 minutes, or until a toothpick comes out from the centres with just a few moist crumbs.
9. Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to completely cool.

For the Chocolate Buttercream

1. Add the butter and salt to a large bowl and whip on high speed with an electric mixer until pale in colour and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
2. Then add in the melted chocolate and mix on medium-low speed until thoroughly combined, 1-2 minutes.
3. Sift in the cocoa powder and mix on low then medium speed until combined.
4. Sift in the icing sugar and add in the heavy whipping cream, a little at a time just until the right consistency is reached, mixing on low then medium-low speed until all is combined. Then, mix on high speed until the frosting is light and fluffy, 1-2 more minutes.

Assembling the Cake
STEP ONE

Filling The Cake: Place a dollop of chocolate buttercream in the centre of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a 1cm opening. Pipe a "border" layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about 1cm thick and 2cm high. Then add about 1/3 cup of mixed berry jam onto the cake layer. Place the next cake layer over top and repeat the step.
 

STEP TWO

Creating a Semi-Naked Cake: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be in a thin layer. Chill the cake in the fridge for 30 minutes.
 

STEP THREE

 Making the Chocolate Ganache Drip: When the cake has about 15 minutes left to a chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small saucepan and heat it over medium heat just until it’s steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.
 

STEP FOUR

Decorating the Cake: Once the ganache has chilled on the cake, decorate it with fresh berries. Then serve the cake!