2
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Chill Time: 1 hour (for cooling and setting ganache)
Serves: 8–10
4
Ingredients:
3
Chocolate Cake Layers
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder (Dutch-processed preferred)
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee (enhances chocolate flavor)
Blackberry Filling (Compote-style)
- 2 cups fresh or frozen blackberries
- ¼ cup sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water (for slurry)
Chocolate Ganache Frosting
- 1 cup heavy cream
- 8 oz dark chocolate, finely chopped
- 1 tablespoon butter (optional, for shine)
Optional Garnish
- Extra blackberries
- Fresh mint or edible flowers
- Chocolate shavings
Instructions:
5
1. Make the blackberry filling
- In a small saucepan, heat blackberries, sugar, and lemon juice over medium heat.
- When berries begin to release juice, mash slightly and simmer for 5–7 minutes.
- Stir in cornstarch slurry and cook 1–2 more minutes until thickened.
- Cool completely before using.
2. Bake the chocolate cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until combined.
- Stir in hot water or coffee until smooth (batter will be thin).
- Divide into pans and bake for 30–35 minutes. Let cool fully before assembling.
3. Make the ganache
- Heat cream until just simmering. Pour over chopped chocolate and let sit 1 minute.
- Stir until smooth. Add butter if using. Cool to a spreadable consistency (about 15–20 minutes).
4. Assemble the cake
- Place one cake layer on a serving plate. Spread a thin layer of ganache, then top with cooled blackberry filling.
- Add second cake layer and frost the top and sides with ganache. Smooth with an offset spatula.
- Chill 20 minutes to set.
5. Garnish and serve
- Top with fresh blackberries, chocolate curls, or mint if desired.
- Slice and serve slightly chilled or at room temperature.
Tips:
- For extra decadence, pipe ganache rosettes on top.
- Add a splash of blackberry liqueur to the filling or ganache for a more adult version.
- Store covered in the fridge up to 3–4 days.
