1. PREPARE THE PANS

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, preferably about 2 inches deep. Line the bottoms with parchment paper and lightly grease the parchment.

2. MIX THE DRY INGREDIENTS

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Break up any visible cocoa lumps.

3. ADD THE WET INGREDIENTS

In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla. Add the wet mixture to the dry ingredients and mix only until most dry streaks disappear.

4. ADD THE HOT COFFEE

Slowly whisk in the hot coffee or hot water. The batter will be noticeably thin. This is normal. Do not add extra flour.

5. DIVIDE AND BAKE

Divide the batter evenly among the three prepared pans. For equal layers, weigh the filled pans or batter portions with a kitchen scale. Bake for 25 to 30 minutes. Begin checking at 25 minutes. A toothpick inserted near the center should come out without wet batter and may have a few moist crumbs.

6. COOL THE CAKES

Cool the cakes in their pans for 10 to 15 minutes. Carefully turn them onto wire racks, remove the parchment, and allow them to cool completely before frosting.

7. MAKE THE BUTTERCREAM

Beat the softened butter for about 3 minutes until creamy. Gradually add the sifted powdered sugar and cocoa powder on low speed. Add the heavy cream, vanilla, and salt. Beat for another 2 to 3 minutes until light and spreadable. Add heavy cream 1 tablespoon at a time if the frosting is too stiff.

8. LEVEL AND STACK

If necessary, level any prominent cake domes with a serrated knife. Place the first cake layer on a cake board or serving plate. Spread about 3/4 to 1 cup of buttercream evenly over the layer. Repeat with the second layer. Add the third layer, preferably upside down for a flatter top.

9. CRUMB COAT

Spread a very thin layer of buttercream over the top and sides of the entire cake to trap loose crumbs. Refrigerate for 20 to 30 minutes.

10. FINAL FROSTING

Cover the chilled cake with the remaining chocolate buttercream. Smooth the sides while retaining a soft handmade finish. Refrigerate the cake while preparing the truffles and ganache.

11. MAKE THE TRUFFLES

Place 8 oz finely chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until steaming but not vigorously boiling. Pour it over the chocolate and leave untouched for 2 to 3 minutes. Stir slowly until smooth. Refrigerate for 1 to 2 hours, or until firm enough to scoop. Roll into approximately 1-inch balls and coat with chocolate sprinkles or finely chopped chocolate. Keep chilled.

12. PREPARE THE BERRIES

Rinse the strawberries, raspberries, and blueberries under running water. Dry every berry thoroughly. Leave some strawberries whole with their green tops attached and cut several strawberries in half lengthwise.

13. MAKE THE GANACHE

Place 10 oz finely chopped semisweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream until steaming. Pour it over the chocolate. Wait 2 minutes, then stir slowly from the center outward until smooth and glossy.

14. TEST THE GANACHE

Allow the ganache to cool until fluid but no longer hot. The frosted cake must be cold. Test one drip on the back of the cake. If it quickly runs to the bottom, allow the ganache to cool longer. If it barely moves, warm it very gently.

15. CREATE THE DRIPS

Once the consistency is correct, spoon small amounts of ganache around the top edge. Make some drips slightly longer than others for a natural finish. Spread a thin layer of ganache across the top.

16. DECORATE

Arrange whole and halved strawberries across the top in a loose crescent. Add chocolate truffles, raspberries, and blueberries. Fill small gaps with chocolate curls and finish with a light scattering of chocolate sprinkles.

17. CHILL AND SLICE

Chill until the cake is stable. For cleaner slices, warm a sharp knife in hot water and wipe it completely dry before each cut.