Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk, buttermilk, almond, or coconut milk
- 1/2 cup vegetable oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh blackberries, chopped (extra whole blackberries for decoration)
For the Blackberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup blackberry puree (from fresh or frozen blackberries strained to remove seeds)
- 1 teaspoon vanilla extract
- A pinch of salt
- Purple or aubergine food coloring (optional)
For the Glossy Ganache:
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey (this is the secret to the gloss)
- 1/2 teaspoon vanilla extract (optional)
Instructions
Cake Layers:
- Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Add milk, oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Carefully add boiling water to the cake batter until well combined.
- Fold in the chopped blackberries gently.
- Distribute cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely.
Blackberry Frosting:
- Beat the butter until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well on medium speed.
- Stir in the blackberry puree, vanilla, salt, and food coloring until fully combined. If necessary, adjust consistency with more powdered sugar or puree.
Glossy Ganache:
- Heat the heavy cream in a saucepan over medium heat just until it begins to simmer; do not let it come to a boil.
- Place the finely chopped chocolate in a heat-proof bowl.
- Pour the hot cream over the chocolate, letting it sit for 1-2 minutes to gently melt the chocolate.
- Add the corn syrup or honey and vanilla extract, if using.
- Stir the mixture slowly with a spatula, starting from the center and working outward, until the ganache is smooth and shiny.
- Let it cool slightly before pouring over your cake for that lustrous, mirror-like finish.
- The corn syrup or honey in the ganache helps to give it that extra glossy appearance that will make your cake stand out.
Assembly:
- Place one layer of cake on a plate or cake stand. Spread a layer of blackberry frosting over the top. Repeat with the remaining layers. Frost sides of the cake as well.
- Pour the chocolate ganache over the top of the cake.
- Decorate with whole blackberries.