Heat oven to 350°F (180°C).
- Grease and lightly dust with flour a 12-cup (3 L) Bundt pan. Stir coffee with cocoa powder; set aside.
- Using electric mixer, beat sugar with oil until smooth. Beat in eggs, one at a time, scraping down sides after each addition. Beat in melted chocolate. Whisk together flour, baking powder, baking soda and salt; mix into egg mixture alternately with coffee mixture in two additions. Stir in chopped chocolate truffles.
- Scrape batter into prepared pan; bake for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Invert onto rack lined with parchment paper; let cool completely.
Dark Chocolate Ganache
- Heat cream in saucepan until steaming; pour over chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth. Let cool for about 10 minutes or until glaze drips off spoon.
- Pour glaze over top of cake and let stand for 30 minutes. Garnish with frosted blackberries and red currants if desired (see Note).
Note: In bowl, whisk 1 egg white until frothy. Add 1 cup berries or desired fruit (blackberries, red currants, strawberries or grapes). Toss to coat. Using fork, remove berries and transfer to shallow bowl containing 1 cup (250 mL) granulated sugar. Roll berries in sugar to coat. Transfer to rack. Let stand for 1 hour to overnight or until completely dry.
