Purple Chocolate Layered Cake

Step-by-Step Instructions
First, preheat the oven to 350°F. Also, grease and line 3 8-inch round pans with parchment paper.
In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together.
Then add the eggs, buttermilk, oil, and vanilla.
Beat the eggs until the mixture is uniform and smooth. This usually takes about 2 minutes.

Then, while the mixer is on low speed, add the hot coffee. This will cause the batter to become thinner, which is good!
Checkpoint: The batter should be a glossy, pourable consistency, and it should be less thick than hot chocolate.5. Evenly distribute the batter into the various pans. Bake for 28-32 mins. Check with a toothpick.

Wait 10 mins for the pans to cool, then remove them. If the cake tops are domed, use a serrated knife to level them.
To start on the frosting, blueberries should be simmered so they burst (about 8 mins). Afterwards, strain the blueberries to separate them from the puree, then cool the ¾ cup of puree completely.
Beat the butter and cream cheese in a mixing bowl until fluffy. Add the powdered sugar and mix for 1 min. Add the vanilla, salt, and cooled puree. Beat until the frosting is light.
Add the first layer of the cake to the serving plate, add frosting. Do the same for the second layer.
Add the last layer (3rd layer) of the cake. Add frosting to the top and sides. Chill for 30 mins.
To start on the ganache, heat the cream until simmering, and then pour the cream over the chocolate.
First let the ganache cool, then after 2 minutes rest it, stir it until it is smooth.

Once the cake has chilled, it is time to pour the ganache over the cake in the middle, to let it drip over the edges.
If you want, you can add some decoration to the cake like fresh blueberries as well as some frosting in the form of swirls.