Preheat oven to 375°F and grease an 8 inch cake pan or 8 inch springform pan.
Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the chocolate has melted.
Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.
Whisk in eggs.
Gently add cocoa powder and stir to combine.
Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.
While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.
Sprinkle with powdered sugar and serve with fresh berries.