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 for garnish
- Edible flowers for garnish
- Dark chocolate shavings for garnish
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix dry ingredients and in another bowl mix wet ingredients.
- Combine the two mixtures and stir in hot water.
- Divide the batter into the prepared pans and bake for 30–35 minutes.
- Cool the cakes completely.
- In a saucepan, cook blackberries and sugar until the mixture is juicy.
- Add the cornstarch slurry and lemon juice, stirring until thickened. Cool fully.
- Whip together heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread blackberry filling between the layers of cake.
- Top with whipped cream and decorate with fresh berries, chocolate shavings, or edible flowers.
- Chill the assembled cake for at least 1 hour before slicing for best results.
Notes
Use room temperature eggs for better rise and ensure to cool cakes completely before adding filling and cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg