Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.

In a large mixing bowl, whisk together the room temperature eggs, buttermilk, and vanilla extract until fully combined.

Gently melt the dark chocolate using a double boiler or microwave, stirring until smooth.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Divide the cake batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake layers to cool in the pans for about 10 minutes. Transfer them to wire racks to cool completely.

In a small saucepan, heat the cream over medium heat until warm. Pour over the chopped chocolate and stir until smooth.

Once the cake layers are cooled, place one layer on a serving platter, spread ganache and repeat with the second layer. Cover the entire cake with remaining ganache.

Allow the cake to set for at least 30 minutes before slicing and serve with whipped cream or fresh berries.