Step 1

Preheat oven to 350F/180C and grease two 9-inch round pans. Set aside.

Step 2

In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined.

Step 3

Place a fine mesh sieve over the wet ingredients and sift in the flour, cocoa, powder, baking soda, salt and baking powder. Mix until just combined then add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.

Step 4

Bake for 20-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.

Step 5

While cakes are cooling prepare the three whipped creams.

Step 6

Once cakes are cool melt chocolate- dark chocolate, milk chocolate and white chocolate in individual bowls.  You can melt the chocolate in a microwave safe bowl in 15 second increments, stirring between, stop microwaving before the chocolate is fully melted. Keep stirring and the residual heat will help the remanning chocolate. Alternatively you can create a make shift double broiler/ Bain Marie to melt the chocolate. Place a small pot with a little bit of water over low heat and add a heatproof bowl that can sit on top of the pot without touching the water. Add the chocolate to the bowl and let the steam of the hot water melt the chocolate slowly. Whatever you do, just don't rush melting the chocolate as chocolate burns easily. Set aside to cool.

Step 7

In the bowl of an electric mixer fitted with the whisk attachment or large bowl with handheld electric mixer mix together the first 3 cups of heavy cream and powdered sugar until stiff peaks form. Divide into three equal parts. Fold in milk chocolate into one part, dark chocolate into second whipped cream and the white chocolate into the last bit of whipped cream.

Step 8

To make ganache in a small saucepan heat heavy cream for 3-5 minutes. In a medium-sized bowl pour in chocolate callets or chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.

Step 9

Cut the two cakes in half and on a serving platter/cake plate place the first layer of chocolate cake, spread with white chocolate whipped cream, place next cake layer followed by milk chocolate whipped cream then a chocolate cake layer then the dark chocolate whipped cream then a chocolate cake layer. Then spread chocolate ganache on top and let drizzle down the sides. Place fresh berries on top while ganache is still wet, so the berries stick into place. Store the cake in an airtight container in the refrigerator for up to 5 days.