Grease two 8-inch cake pans using paper towel to spread the coconut oil over every inch of the pan. Add some cocoa powder and gently shake the pan until every surface is coated in a thin layer of cocoa powder. Dump any of the excess out. Set aside.
Add the sugar, flour, cocoa, baking powder, baking soda, and salt. Use a whisk to combine them until the mixture looks like a boxed cake mix. Doing this adds less air to the batter than sifting it together would, leaving the cake a little denser.
Whisk the eggs, then add the red wine, vanilla, and melted coconut oil. Add this mixture to the dry ingredients. It will be thick, that is all right. Turn your mixer up to medium speed and slowly add the hot milk in a steady stream, continuing to mix for two minutes.
Divide the cake batter between the two cake pans and bake them on your preheated grill, using indirect heat, for about 30 minutes.
While the cake is baking, slice the strawberries, raspberries, and cherries into a bowl, add the sugar and red wine. Use a fork to squish the mixture a little, you still want the berries to have some shape but you also want those delicious juices to mingle with the wine. Set in the fridge to chill.
While your cake is chilling, make the creamy frosting. Use a hand mixer to combine room temperature cream cheese with powdered sugar until smooth. In a separate bowl, combine the cream, vanilla and optional food dye. Use a hand mixer on high speed to whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Place one cake on your serving plate, top with ¾ of the boozy berries mixture, spreading them out to within ½ an inch of the edge of the cake. Top that with 2/3 of the creamy frosting, spreading that thickly over the middle of the cake. Gently place the next layer on top of the creamy frosting. Return to the freezer to chill while you make the ganache.
Combine the chopped chocolate, ¼ cup of cream, and ¼ cup of red wine in a heatproof bowl. Microwave for 30 seconds, stir, and microwave for 10 to 15 second intervals until the chocolate is just melted. If it’s not drizzly enough, add a tablespoon of hot cream to the chocolate. Repeat until you have the texture you want. This also works to save it if you have accidentally overheated the chocolate and it goes funny.
Pour the chocolate ganache over the cake, followed by the remaining dollop of the creamy frosting in the middle, then the last of the boozy berries.
Serve this cake after a delicious meal and be adored by all at your table.