Ingredients
Method
Preparing the Cakes
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In one bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually combine the wet and dry mixtures, then stir in the hot water until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Making the Filling
- In a saucepan over medium heat, combine the blackberries and sugar and cook until the berries release their juices.
- Stir in the cornstarch slurry and lemon juice, mixing until the filling has thickened.
- Remove from heat and let it cool completely.
Preparing the Whipped Cream
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until you achieve stiff peaks.
Assembling the Cake
- Once the cakes are cool, level the tops with a knife if necessary.
- On one layer, spread a generous amount of the blackberry filling, smoothing it out.
- Place the second layer on top and generously dollop whipped cream on the top layer.
- Decorate with fresh blackberries, chocolate shavings, and edible flowers for an elegant touch.
Chilling and Serving
- For best results, refrigerate the assembled cake for at least one hour before slicing to allow flavors to meld beautifully.
Nutrition
Notes
Feel free to substitute fresh blackberries with raspberries or strawberries if you prefer a different fruit twist. To keep leftovers fresh, cover the cake with plastic wrap or store it in an airtight container in the refrigerator, lasting up to 3 days.