Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Black Cocoa preferred)
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 cup Hot Brewed Coffee
  • 1 ½ cups Fresh or Frozen Blackberries
  • ¼ cup Granulated Sugar (for compote)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Cornstarch mixed with 1 Tbsp cold water (slurry)
  • 12 oz Dark Chocolate (60-70% cacao), finely chopped
  • 1 ½ cups Heavy Cream
  • 4 Tbsp Unsalted Butter (room temperature)
  • ½ cup Powdered Sugar (optional, sifted)
  • 1 cup Fresh Blackberries (for decoration)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment rounds.
  2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl to combine dry ingredients.
  3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until just combined. Gradually add wet ingredients to dry ingredients, mixing on low speed until just incorporated.
  4. Carefully pour the hot coffee into the batter while mixing slowly until smooth. The batter will be thin.
  5. Divide batter evenly among prepared pans. Bake for 30–35 minutes, or until a skewer comes out with moist crumbs. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
  6. For the Blackberry Compote: Combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Simmer until berries break down (about 8 minutes). Stir in the cornstarch slurry and cook 1 minute until thickened. Cool completely.
  7. For the Ganache Frosting: Place chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let stand for 5 minutes, then whisk until smooth. Whisk in the butter cubes until emulsified. Whisk in powdered sugar if using.
  8. Cool the ganache at room temperature, stirring every 15 minutes, until it reaches a thick, spreadable consistency (like soft peanut butter).
  9. Assembly: Level the cake tops if necessary. Place the first layer on a serving plate, spread a thin layer of ganache, then the second layer, and the third layer. Apply a thin 'crumb coat' over the entire exterior and chill for 30 minutes.
  10. Apply the remaining ganache evenly over the cake. Arrange fresh blackberries around the top edge or cascading down the side. Dust lightly with edible silver dust for a dramatic effect. Chill for at least 1 hour before slicing.