A rich, decadent chocolate cake layered with tangy blackberry compote and fluffy blackberry buttercream, all topped with a silky chocolate ganache and fresh blackberries. Perfect for special occasions or when you want to impress!

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Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2¼ tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

• 3 large eggs

• ½ cup vegetable oil

• ½ cup buttermilk

• 2 tsp vanilla extract

• 1 cup hot water

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For the Blackberry Filling:

• 3 cups fresh or frozen blackberries

• ¼ cup granulated sugar

• 1 tbsp lemon juice

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For the Blackberry Buttercream:

• 5 large egg whites

• 1¼ cups granulated sugar

• 1½ cups unsalted butter, softened

• 3 tbsp blackberry jam or puree

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For the Chocolate Ganache:

• 2 oz dark chocolate, chopped

• 2 oz heavy cream

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Instructions

Step 1: Make the Blackberry Filling

1. In a saucepan over medium heat, combine blackberries, sugar, and lemon juice.

2. Cook for 10–15 minutes, stirring occasionally, until reduced and thickened.

3. Strain through a fine mesh sieve to remove seeds. Let cool completely.

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Step 2: Bake the Chocolate Cake

1. Preheat oven to 325°F (163°C). Grease and line three 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add in eggs, oil, buttermilk, and vanilla. Mix until just combined.

4. Gradually pour in hot water, stirring until the batter is smooth.

5. Divide batter evenly between pans and bake for 30 minutes, or until a toothpick inserted comes out clean.

6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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Step 3: Prepare the Blackberry Buttercream

1. In a heatproof bowl over a saucepan of simmering water, whisk together egg whites and sugar until the sugar dissolves and the mixture reaches 160°F (use a thermometer).

2. Remove from heat. Beat on high speed until stiff peaks form and the mixture has cooled to room temperature.

3. Gradually add softened butter, one piece at a time, beating until fluffy.

4. Fold in blackberry jam until smooth and evenly tinted.

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Step 4: Assemble the Cake

1. Level the cooled cake layers if necessary.

2. Place one layer on a cake board or stand. Spread a layer of blackberry buttercream, then spoon over some blackberry filling.

3. Repeat with the second layer, then top with the third cake layer.

4. Frost the top and sides with remaining buttercream.

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Step 5: Make and Pour the Ganache

1. Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit 1–2 minutes, then stir until smooth.

2. Let cool slightly until pourable but not runny.

3. Drizzle ganache over the top of the cake, letting it drip slightly down the sides.

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Step 6: Decorate

Top the finished cake with fresh blackberries, and optionally, a few mint leaves or edible flowers for an elegant touch.

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🎂 Tips for Success

• Ensure all ingredients are at room temperature before starting.

• Chill the assembled cake before pouring ganache for clean drips.

• For deeper color and flavor in the buttercream, use blackberry puree instead of jam.