Ingredients
Cake
- 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)
Blackberry Filling
- 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 (cornstarch slurry)
- 1 tablespoon lemon juice
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Decoration
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder for dusting
Instructions
- Bake the Cakes: Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch cake pans by greasing and lining them with parchment paper. In one bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. In a separate large bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the hot water slowly until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release their juices and the mixture is bubbling, about 5 to 7 minutes. Stir in the cornstarch slurry and lemon juice, continually stirring until the mixture thickens, about 1 to 2 minutes. Remove from heat and let the blackberry filling cool completely to room temperature, then refrigerate if not using immediately.
- Whip the Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, taking care not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Carefully level the cooled cake layers if necessary. Place one cake layer on your serving plate and spread a generous layer of the blackberry filling evenly over the top. Place the second cake layer over the filling. Using a spatula or piping bag, spread or pipe the whipped cream over the top and sides of the assembled cake. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder to finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to let the flavors meld and to firm up the filling and whipped cream. Slice and serve chilled for the best experience.
Notes
- Ensure cakes are completely cooled before assembling to prevent the filling and whipped cream from melting.
- The blackberry filling can be made a day ahead and refrigerated to save time on serving day.
- Use fresh whipped cream for lightness and freshness, but stabilize it with a bit of gelatin or cream of tartar if storing for longer periods.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- If fresh blackberries aren’t available, frozen can be used but make sure to thaw and drain excess juice before cooking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
