Preheat oven to 335°F and prepare three 8-inch cake pans with parchment paper and butter/oil.

Ensure butter, eggs, and buttermilk are at room temperature. Butter should be soft but not melting.

In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.

Add softened butter to the dry ingredients and mix until it resembles coarse sand.

In a separate bowl, whisk together eggs, buttermilk, oil, vanilla, and almond extract until smooth.

Gradually add the wet mixture to the dry ingredients, mixing gently until combined.

In another small bowl, mix cocoa powder and instant coffee with boiling water until smooth, then fold into the batter.

Divide batter evenly among cake pans and bake for 28-30 minutes, until a toothpick comes out with moist crumbs.

Cool cakes in pans for 20 minutes, then transfer to a wire rack and chill in the fridge for 30 minutes.

Combine water, sugar, and jam in a saucepan.

Heat on low until sugar dissolves and mixture simmers.

Set aside to cool.

In a bowl, mix mascarpone, sugar, and vanilla on low speed until creamy.

In a separate bowl, whisk heavy cream until firm peaks form.

Gently fold whipped cream into mascarpone mixture until combined.

Roughly chop the berries.

Place a cake layer on a turntable and trim the top crust to expose the crumb.

Brush generously with berry simple syrup.

Spread a thin layer of Chantilly frosting and top with berries, leaving a 1/2 inch border.

Add more frosting to cover berries, then add the next cake layer.

For the top layer, brush with syrup, flip upside down, and place on top.

Apply a thin crumb coat of frosting and chill for 15-20 minutes.

Apply remaining frosting and decorate with any leftover berries.

Chill the cake for an hour before transferring to a serving stand.

Serve and enjoy!