Preheat the oven and prepare the pans

• Preheat the oven to 175 °C.
• Grease the cake pans with butter or oil and line the bottoms with parchment paper.
• Read the recipe through and gather all the ingredients.

Mix the dry ingredients

• Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
• Whisk thoroughly until no lumps of cocoa or flour remain.

Add the wet ingredients

• Beat the eggs lightly in another bowl.
• Add the milk, vegetable oil and vanilla extract and mix until smooth.
• Pour the wet mixture into the dry ingredients and mix until a thick batter forms.

Add the hot liquid

• Carefully stir in the hot water and hot coffee.
• The batter will become thin; mix slowly until smooth and evenly combined.

Bake the cakes

• Divide the batter equally between the prepared pans.
• Bake until a toothpick inserted in the center comes out clean or with a few crumbs.
• Let the cakes cool in the pans, then turn out onto a cooling rack and cool completely.

Make the vanilla buttercream

• Beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, mixing slowly at first.
• Add the vanilla, salt and cream and beat until light and fluffy; adjust with more cream or sugar if needed.

Make the chocolate ganache

• Place the chocolate in a heat-safe bowl.
• Heat the cream until hot but not boiling and pour it over the chocolate.
• Let it sit, then stir gently until smooth and shiny; cool slightly before use.

Assemble the cake

• Place the first cooled cake layer on a cake stand or plate.
• Spread a generous layer of buttercream on top.
• Add the second layer, spread more buttercream, then top with the final layer and check that the cake is straight.

Decorate and serve

• Cover the cake with the remaining buttercream and drizzle with the ganache.
• Decorate with strawberries, blueberries, raspberries, chocolate shavings, crushed cookies, sprinkles and melted chocolate.
• Finish with whipped cream if desired.