Preheat oven to 180°C (160°C fan-forced). Grease and line base of two 20cm layer tins with baking paper.
Melt butter and 180g chopped chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Set aside to cool slightly.
Meanwhile, beat the 4 egg yolks and 55g caster sugar with electric beaters until thick and pale. Gradually beat in the cooled chocolate mixture and ¼ cup Squeezed NZ Blackcurrant fruit syrup until combined.
In a separate clean bowl, whisk the 6 egg whites to soft peaks, then gradually add 165g caster sugar and whisk until stiff and glossy. Fold one-third of the meringue into the chocolate mixture to loosen, and then gradually fold in remaining meringue.
Sift over the flour, add desiccated coconut and ½ teaspoon salt, and then fold in. Evenly divide the batter between the two baking tins and bake for 20 minutes or until a skewer inserted into the center comes out clean. Leave cake in pan until cooled completely.
Carefully remove cakes from their tins and place one layer on a cake plate or cake stand. With the remaining blackcurrant fruit syrup, brush 1/3 over the top of the first cake layer, then top with the remaining cake layer. Gently brush on the remaining syrup to the top and sides of the cake.
Cover the cake in the ganache frosting and decorated with blueberries, raspberries, chocolate curls, and gold leaf.