Preheat the oven to 350°F/180°C/Gas 4. Spray two 8” round cake pans with baking spray and line each with a piece of parchment paper. set pans aside.

Using an electric mixer on low speed, mix the eggs, white sugar, and brown sugar in a bowl until combined. Set aside.

In another bowl combine sour cream, vegetable oil, water, whiskey, and vanilla extract until fully combined and smooth. Set aside.

In a large bowl sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.

Alternate folding dry ingredients and wet ingredients into the sugar mixture until just combined, taking care not to overmix the batter.

Finally, fold in the chunks of bittersweet chocolate and pour the batter into the prepared cake pans.

Place in the oven and bake for 35-40 minutes until the cake is set and a toothpick inserted into the center comes out clean.

Cool in the pans for 30 minutes then turn onto a wire rack to cool completely before decorating.

While the cakes are cooling, place semi-sweet chocolate into a medium bowl.

Heat the coconut milk in the microwave or on the stovetop just until it boils. Remove from heat and pour over the chocolate.

Allow the mixture to sit for 2 minutes, then stir with a whisk until a smooth and glossy ganache forms.

Add the whiskey and salt. Continue whisking just until combined.

Once the cake is fully cooled to room temperature, spread a thin layer of ganache in between layers then frost the rest of the cake with the whiskey ganache.

Sprinkle with chocolate shavings, white chocolate, and/or berries on top, if desired.

Slice and enjoy!