Add the berries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the berries have broken down.

Once the jam is at room temperature, using a food processor pulse the jam and strain it using a fine mesh strainer to get rid of any large seeds.

Place in the fridge to cool completely before using.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar and berry jam. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.

Pour the cream over the chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.

Let it cool minutes at room temperature until thick enough to spread on cake.

Preheat the oven to 350°F/180C. Grease and line with parchment three 6-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into prepared pans about 2/3 full with batter.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely.

Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with cream cheese frosting and a layer of berry jam. Repeat with the second layer of cake.

Top with the third cake layer. Frost the top and sides of the cake with the ganache using an offset spatula. Top with fresh berries and chocolate drip.