Place the chopped chocolate, heavy cream, butter, and glucose syrup in a large microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until the chocolate is fully melted and the mixture is smooth.

Alternatively, fill a medium saucepan about one-third full with water and bring it to a simmer. Set a heatproof bowl over the pan, turn the heat to low, add all the ganache ingredients, and stir gently until the chocolate is melted and the mixture is silky.

Press a sheet of plastic wrap directly onto the surface of the ganache so a skin does not form. Let it sit at room temperature until fully set, about 4 hours; it should be firm to the touch but still slightly soft.

Right before frosting, soften the set ganache by microwaving for 10 seconds and stirring with a spatula until it becomes spreadable. You can also rewarm it over the double boiler, stirring just until soft.

Combine the passionfruit pulp and sugar in a microwave-safe bowl. Microwave for 2 minutes, then whisk thoroughly to dissolve the sugar.

Add the egg yolks and whisk to combine. Microwave for 40 seconds, then stir. Repeat two more times, or until the mixture is thick enough to coat the back of a spoon.

Add the cubed butter and stir until it is melted and the curd is completely smooth. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until set.

Preheat the oven to 350°F (175°C) for a convection/fan-forced oven or 375°F (190°C) for a conventional oven. Grease three 8-inch round cake pans with cooking spray and line each bottom with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Add the milk, eggs, vegetable oil, espresso or instant coffee, and vanilla extract to the dry ingredients. Stir until well combined.

Pour in the boiling water and stir until the batter is smooth. The batter will be very thin once the water is added; this is completely normal.

Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Trim the domed tops off the cooled cake layers with a large serrated knife or a cake leveler.

Put a small dab of ganache on the serving plate or cake board and spread it slightly. Set the first cake layer on top and press gently to seat it. Spread about 4-5 tablespoons of ganache over the cake. Pipe a ring of ganache around the perimeter to create a dam, then fill the center with one-third of the passionfruit curd and spread it evenly. Repeat with the next cake layer and another third of the curd, then finish with the third cake layer.

Frost the top and sides of the assembled cake with the remaining ganache, smoothing with an offset spatula. Chill the finished cake in the refrigerator for 1 hour. Just before serving, top with fresh passionfruit halves or extra passionfruit pulp if desired.