Dark Romance Chocolate Blackberry Cake

Ingredients

For the Cake Layers:

• 1¾ cups (220g) all-purpose flour
•  ¾ cup (65g) dark cocoa powder
•  2 cups (400g) granulated sugar
•  1½ tsp baking powder
•  1½ tsp baking soda
•  1 tsp salt
•  2 large eggs
•  1 cup (240ml) buttermilk, room temperature
•  ½ cup (120ml) vegetable oil
•  2 tsp vanilla extract
•  1 cup (240ml) hot coffee or boiling water

For the Blackberry Compote:

• 2 cups fresh or frozen blackberries
•  ⅓ cup (65g) granulated sugar
•  2 tbsp water
•  1 tsp lemon juice

For the Chocolate Ganache Filling:

• 8 oz (225g) dark chocolate, finely chopped
•  1 cup (240ml) heavy cream

For the Blackberry Buttercream:

• 1 cup (225g) unsalted butter, room temperature
•  4 cups (500g) powdered sugar, sifted
•  ¼ cup (60ml) blackberry compote (from above)
•  2-3 tbsp heavy cream

For Decoration:

• Fresh blackberries
•  Dark chocolate shards or curls
•  Edible flowers (optional)

Instructions

Step 1: Make the Cake Layers
    Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
    In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    In another bowl, whisk the eggs, buttermilk, oil, and vanilla. Gradually mix the wet ingredients into the dry ingredients until combined.
    Stir in the hot coffee or water until the batter is smooth. Divide evenly between the prepared pans.
    Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
Step 2: Prepare the Blackberry Compote
    Combine blackberries, sugar, water, and lemon juice in a small saucepan over medium heat.
    Cook until the blackberries break down and the mixture thickens, about 8-10 minutes. Mash lightly for a textured compote or strain for a smooth sauce. Cool completely.
Step 3: Make the Chocolate Ganache Filling
    Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped dark chocolate and let sit for 2 minutes.
    Stir until smooth and glossy. Chill until thickened but still spreadable.
Step 4: Prepare the Blackberry Buttercream
    Beat the butter until light and fluffy. Gradually add the powdered sugar and beat until combined.
    Add the blackberry compote and mix until smooth. Adjust consistency with heavy cream if needed.
Step 5: Assemble the Cake
    Place one cake layer on a serving platter. Spread a thin layer of ganache, then a layer of blackberry buttercream.
    Add the second cake layer and repeat. Frost the top and sides of the cake with the remaining buttercream.
Step 6: Decorate
    Garnish the cake with fresh blackberries, chocolate shards, and edible flowers for a romantic touch.
    Chill the cake for at least 2 hours before slicing to allow flavors to meld.