Chocolate Cake:

200 ml milk

50 g butter, diced

1/2 cup (110 ml) vegetable oil

2 tsp vanilla essence

2 eggs, whisked

2 cups (300 g) plain flour

3/4 cup (75 g) cocoa powder

2 tsp baking soda

1 tsp baking powder

2 cups (440 g) sugar

1 tsp salt

1 tsp instant coffee

1 cup boiling water

Berry Sauce:

1 cup (130 g) frozen cherries, halved

1 cup (130 g) frozen mixed berries

1/4 cup (60 g) sugar

1/2 cup water

Ganache:

120 ml cream

120 g dark chocolate

To Serve:

380 ml cream, whipped

30 g dark chocolate, grated

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Preheat oven to 170°C fanbake (or 180°C conventional). Grease and line two 23 cm round cake tins.
Warm the milk and butter until melted. Transfer to a bowl and whisk in the oil, vanilla, and eggs.
Sift in flour, cocoa, baking soda, and baking powder. Add sugar and salt.
Dissolve instant coffee in the boiling water and pour into the batter. Whisk until smooth.
Divide batter evenly between pans and bake 35–40 minutes, or until a tester comes out clean. Cool completely.
Make berry sauce: Combine cherries, berries, sugar, and water in a saucepan. Boil, then simmer 10 minutes until thickened. Cool, then chill.
Make ganache: Microwave cream and chocolate for 1 minute. Whisk until smooth and let cool to thicken.
Whip the cream for filling and topping.
Assemble: Cut each cake in half to make four layers. Place first layer on a serving plate, drizzle with berry sauce, then spread whipped cream. Repeat for remaining layers.
Spread ganache over the top and garnish with grated chocolate.
Chill for at least 3 hours before slicing.

Add kirsch to the berry sauce for a traditional flavor.

Use all cherries instead of mixed berries for a stronger cherry profile.

Ganache can be added between layers for extra richness.

Cake layers can be made a day ahead.

Whipped cream must be thick so layers stay stable.