Preheat oven to 170degC. Lightly grease and line a 20-23cm spring-form cake tin with baking paper.
Place all chocolate cake ingredients except coffee into a large mixing bowl and mix together well with a fork, then pour in coffee and continue mixing until a smooth batter. Pour into prepared cake tin and bake for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for at least 20 minutes before releasing spring and removing from tin, then invert cake out onto a plate (so that the flat bottom is now facing up). Leave to cool completely before icing with ganache.
To make the coconut chocolate ganache, break chocolate up into a mixing bowl. Heat the coconut milk/cream with the maple syrup or sugar (if using) in a small pot or in the microwave, then pour over chocolate and stir until the chocolate is melted and well combined with the cream – you should have a nice smooth, shiny, silky ganache. Leave to cool on the bench.
When cake has completely cooled, use a spatula to spread ganache all over the top and sides of the cake. Garnish with berries or berry compote and coconut, and it’s ready to serve!
Tip: If fresh berries aren’t in season, make a berry compote by boiling down 2 cups frozen raspberries or boysenberries with 2-3 tablespoons water and 2-3 tablespoons sugar in a pot for about 5 minutes until raspberries have broken down and you have a thick raspberry sauce. Stir in 1 cup of frozen berries. Allow to cool completely before drizzling over the cake.