✓ Preheat oven to 175°C / 350°F. Line a 20‑cm (8‑inch) round springform pan with parchment; lightly grease the sides.

✓ Heat heavy cream in a saucepan over medium heat until it just begins to simmer; remove from heat.

✓ Place chopped dark chocolate in a heat‑proof bowl; pour the hot cream over the chocolate and let sit 2 minutes, then whisk until smooth and glossy.

✓ In a separate large bowl, whisk softened butter with sugar until pale and fluffy, about 2 minutes.

✓ Add eggs one at a time, whisking after each addition until fully incorporated.

✓ Sift flour, baking powder, and salt together; fold into the butter‑egg mixture until just combined.

✓ Stir in vanilla extract, then gently fold the chocolate ganache into the batter until a uniform, dark brown batter forms.

✓ Pour the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.

✓ Bake for 30–35 minutes, or until a toothpick inserted near the center emerges with a few moist crumbs but no wet batter.

✓ Remove from oven and place on a wire rack; allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edge and release the springform. Cool completely before glazing.

✓ If a heart shape is desired, trim the cooled round cake with a heart‑shaped cutter, removing excess layers.

✓ Place the cake on a serving platter. Using a small offset spatula, spread a thin layer of the remaining ganache over the top and sides; this “crumb coat” seals in crumbs.

✓ Refrigerate the crumb‑coated cake for 15 minutes to set the ganache.

✓ After chilling, drizzle the remaining ganache over the cake in a slow, steady stream, allowing it to cascade over the edges for a glossy finish.

✓ Arrange fresh strawberries and raspberries around the base and on top, gently pressing them into the ganache for a decorative touch.

✓ Slice the cake with a hot knife (dip the blade in hot water, wipe dry) for clean cuts that reveal the tender interior.

✓ Serve at room temperature; the ganache will be soft enough to bite into yet firm enough to hold its shape.