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 decoration
- Edible flowers for decoration
- Dark chocolate shavings for decoration
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment.
- Sift flour, granulated sugar, cocoa, baking powder, baking soda and salt into a large bowl.
- In a separate bowl, whisk eggs, vegetable oil, buttermilk and vanilla until combined. Pour the wet into the dry and stir until nearly smooth. Slowly add hot water and fold until batter is glossy and pourable.
- Divide batter evenly between pans. Smooth tops and bake 30–35 minutes, until a tester comes out with a few moist crumbs. Cool in pans 10 minutes, then turn onto racks and cool completely.
- For the filling, combine blackberries and 1/4 cup sugar in a small saucepan over medium heat. Cook until the fruit releases juices and begins to break down, about 6–8 minutes.
- Stir in the cornstarch slurry and lemon juice. Continue cooking until thick and glossy. Remove from heat and cool fully to room temperature, then chill to set.
- Whip heavy cream with powdered sugar and vanilla in a chilled bowl to stiff peaks. Keep chilled until assembly.
- Place one cake layer on a cake plate. Spread the cooled blackberry filling evenly across the top. Gently set the second layer on top.
- Frost the top with whipped cream, leaving the sides slightly rustic or smoothing for a clean finish. Decorate with fresh blackberries, dark chocolate shavings, edible flowers and a light dusting of cocoa powder.
- Chill the assembled cake for at least 1 hour before slicing. Use a warm, dry knife for clean cuts and serve slightly chilled.
Notes
Use room-temperature eggs for even emulsification. Chill layers fully before assembly to prevent melting the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg