Description
A delightful dessert combining rich chocolate flavors with the tangy sweetness of blackberries, perfect for celebrations or impressing guests.
Ingredients
- 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
- Dark chocolate shavings
- Cocoa powder dusting
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Instructions
- 1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- 2. In a mixing bowl, combine all dry ingredients. In another bowl, mix all wet ingredients until smooth. Stir in the hot water.
- 3. Divide the batter between the prepared pans and bake for 30-35 minutes. Let cakes cool completely.
- 4. In a saucepan, cook blackberries with granulated sugar over medium heat until juicy. Add cornstarch mixture and lemon juice, stirring until thickened. Set aside to cool.
- 5. In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- 6. Assemble the cake by spreading blackberry filling on one cake layer, placing the second layer on top, and covering with whipped cream.
- 7. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
- 8. Chill in the fridge for at least 1 hour before serving.