✓ Preheat oven to 350°F (180°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper.

✓ Place butter and chocolate in a heat‑proof bowl; melt over a simmering pot of water, stirring until smooth and glossy. Do not let the mixture boil.

✓ Remove the bowl from heat and whisk in sugar until fully incorporated; the mixture should look glossy and slightly thickened.

✓ Beat in eggs one at a time, ensuring each egg is fully blended before adding the next. The batter will become lighter in color.

✓ Stir in vanilla extract; a faint aroma will rise.

✓ Sift flour over the batter; gently fold with a rubber spatula until no streaks remain. Do not overmix — this can produce a dense cake.

✓ Cover the batter and let it rest for 10 minutes; this allows the flour to hydrate, improving texture.

✓ Pour the batter into the prepared pan, spreading evenly with the spatula. The surface should be smooth and level.

✓ Place the pan in the preheated oven; bake for 25‑30 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.

✓ When the edges begin to pull away from the pan and the top turns a deep, matte brown, remove the cake from the oven.

✓ Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

✓ Slice the cake horizontally to create two even layers.

✓ Place the bottom layer on a serving plate; spread a thin veil of melted chocolate over the surface for added shine.

✓ Arrange fresh berries in a single, overlapping row across the middle of the cake; the berries should be whole or halved, showing their vibrant color.

✓ Place the top layer gently atop the berries, pressing lightly to set.

✓ Drizzle the remaining melted chocolate over the top, allowing it to cascade down the sides in glossy ribbons.

✓ Dust the finished cake with a light scattering of powdered sugar for a subtle sparkle.

✓ Garnish with a few whole berries and a sprig of mint for a fresh pop of green.

✓ Serve at room temperature; the cake retains its moisture and the chocolate glaze stays glossy.

✓ Enjoy within 24 hours for optimal texture; the cake can be stored covered at room temperature.