Preheat oven to 350 F. for approximately 30 to 35 minutes. Lightly grease a 13- x 9-inch baking pan.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add sake, vegetable oil, buttermilk, and eggs; beat 100 strokes. Pour batter into prepared baking pan.
Bake for approximately 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and set pan on wire rack to slightly cool.
Prepare Berry Compote and pour over warm cake. Prepare Pot de Creme Icing and pour over berries on the cake.
In a large saucepan over low heat, stir together berries, sugar, cornstarch, and sake. Cook until shiny and bubbly. Remove from heat and pour over the warm cake.
In a microwave-safe bowl, combine chocolate chips, sake and cream. Microwave just until chocolate chips start to melt. NOTE: Chocolate chips will still appear formed and unmelted after heating but will become fluid after stirring. Remove from microwave and beat with a fork until mixture is smooth and chips are completely melted. Pour over the berries on top of the cake.
Chocolate Pearl Saké Cake Recipe: https://whatscookingamerica.net/cake/chocolatesakecake.htm