Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 3/4 cup unsweetened cocoa powder (75 grams)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml)
- 2 teaspoons vanilla extract
- 1/2 cup hot water (120 ml)
- 1 1/2 cups fresh or frozen blackberries (225 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries, edible flowers, and dark chocolate shavings for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In one bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, vegetable oil, buttermilk, and vanilla extract. Mix well.
- Stir the wet ingredients into the dry ingredients until smooth, then gradually add the hot water, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
- In a saucepan over medium heat, combine the blackberries and 1/4 cup of granulated sugar. Cook until the blackberries are juicy (about 5-7 minutes). Add the cornstarch mixed with water and lemon juice, stirring until the mixture thickens. Allow it to cool.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate and spread half of the blackberry filling on top. Add the second cake layer, then spread the whipped cream over it. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
- Chill the assembled cake for at least 1 hour before slicing for optimal flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian