Ingredients

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup (240ml) hot water or coffee

For the Whipped Cream Filling:

• 2 cups (480ml) heavy cream, chilled

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225g) dark chocolate, chopped

• 1 cup (240ml) heavy cream

For Decoration:

• Fresh figs (halved)

• Fresh blueberries, blackberries, and raspberries

• Fresh orange slices

• Fresh mint leaves

• Powdered sugar (optional for dusting)

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Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.

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

3. Add milk, oil, eggs, and vanilla; beat until smooth.

4. Stir in hot water or coffee until the batter is thin and well combined.

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

6. Cool completely before assembling.

2. Prepare the Whipped Cream:

1. Beat cold heavy cream, powdered sugar, and vanilla on high until stiff peaks form. Keep chilled.

3. Make the Ganache:

1. Heat cream until just steaming (do not boil).

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

3. Stir until smooth and glossy. Let cool slightly before using.

4. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a thick layer of whipped cream over it.

2. Top with the second cake layer.

3. Pour ganache over the top, letting it drip slightly over the edges.

4. Arrange figs, berries, and orange slices on top. Add mint leaves for a fresh touch.

5. Dust lightly with powdered sugar for a finished look.