1) Sift your flour, leavening agents, and salt into a large bowl.

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2) Beat your eggs at medium speed for about 7 minutes, or until frothy. 

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3) Next, beat your butter on medium speed for a couple seconds, then add the sugar. Beat the butter and sugar for about 5 minutes, scraping the bowl down when needed. 

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4) Add your sour cream or yogurt  and vanilla extract. Mix that for another 30 seconds. 

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5) Prep three 9-inch pans. To ensure that they'll come out easily, rub them with butter and place a round of parchment paper in the bottom. 

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6) Add the eggs we beat earlier to the butter mixture. Mix that in, then add the dry ingredients. 

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7) Once you've added all the dry ingredients, add the milk about two tablespoons at a time until it takes on a lighter consistency. 

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8) Distribute your batter evenly between the three pans, then bake at 350° F (180° C) for 35-45 minutes. 

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9) Beat butter on medium speed for about 5 minutes total, scraping the bowl down when necessary. 

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10) Sift your powdered sugar into a large bowl. Then, add it to the butter, about a 1/3 cup at a time. 

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11) When all of the sugar is mixed in, add the vanilla extract. Then, refrigerate for half an hour. 

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12) To make the chocolate ganache, heat up the heavy cream. You can do this in the microwave or on stovetop. 

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13) Once the cream is hot to the touch, pour it into a bowl with the chocolate chips. Let sit for 3-5 minutes.

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14) Mix the ganache until a homogenous, silky sauce has formed.

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15) Using a spatula, apply a smear of frosting onto the center of your turntable, or whatever you intend to serve the cake on. 

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16) Place your first cake right on the center of the turntable. Then, dollop about a cup of the frosting onto that layer. Spread it out until you have a mostly even layer of icing. 

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17) Repeat until you have placed the last layer of cake. Then, spread a thin layer of frosting onto the sides and top of the cake. Refrigerate for 30 minutes.

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18) Use an offset spatula to dollop frosting all over the sides of the cake. Spread it out, then use a bench scraper to smooth the frosting. Refrigerate if necessary.

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19) Transfer ganache to a piping bag or Ziploc bag. Pipe a half-crescent shape onto the top of the cake, then fill it in and spread it out with a spatula to the edges of the cake.

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20) You should have some ganache dripping off the cake, but feel free to add more yourself if you want. 

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21) Rinse your fruit. Gently them with a paper towel, then place them on the ganache in whatever arrangement you would like. 

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22) Serve at room temperature.