Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper.

In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Gradually add hot water or coffee to the mixture.

Combine the wet ingredients with dry ingredients and mix gently until just combined. Divide the batter into prepared pans and bake for 25-30 minutes.

In a saucepan over medium heat, combine blueberries, blackberries, sugar, and lemon juice. Cook until thickened (about 5-7 minutes).

Dissolve cornstarch in water and add to the berry mix until it reaches a syrupy texture.

In a saucepan, mix milk, cornstarch, flour, and sugar. Stir continuously until thickened.

Remove from heat and whisk in butter. Let cool and fold in chilled cream.

Soak gelatin in cold water. In a saucepan, heat water, glucose syrup, and cocoa powder until it boils.

Lower heat, add cream, mix gently, and then stir in dissolved gelatin until smooth.

Strain the mixture into a jug to remove lumps.

Place the first chocolate layer on a serving platter, top with vanilla cream, then berry layer. Repeat with another layer.

Chill in fridge for 1-2 hours.

Place the cake on a wire rack. Pour the glaze over the center and let it flow to the edges.

Sprinkle on blueberry pearls if desired and allow to set.