Blackberry Chocolate Cake

rich dark chocolate, juicy blackberries, oh-so-perfect

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Step 1

Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter.

Step 2

In a large bowl, sift together flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. After whisking together dry ingredients, mix in oil, buttermilk, espresso powder, eggs, and vanilla.

Step 3

Add in boiled water while whisking vigorously.

Step 4

Pour into prepared pans and bake for 25-30 minutes or until a toothpick can be inserted and removed cleanly. Let cool.

Step 5

In a saucepan, make the blackberry filling by boiling together blackberries, white sugar, lemon zest, and 1/4 cup water for two minutes. Simmer for another ten minutes until the mixture becomes liquid.

Step 6

In a small bowl, mix the cornstarch and 2 tbsps water until combined, and pour this into the blackberry mixture in the saucepan. Continue whisking until the mixture thickens and has a semi-liquid texture.

Step 7

Pour into a heat-proof dish, cover, and refrigerate for at least 30 minutes (until the mixture cools and thickens).

Step 8

To prepare the frosting, whip the softened cream cheese and butter together for 5-7 minutes or until creamy and lump-free.

Step 9

While whipping, blend the freeze-dried berries to make a fine powder.

Step 10

Sift the confectioner's sugar and berry powder into the whipped frosting.

Step 11

Beat for a minute or however long it takes for the confectioner's sugar to fully incorporate. Feel free to add extra sugar to taste, but no more than two additional cups.

Step 12

Slice each cooled cake horizontally so there are four even layers. Assemble the cake with the blackberry filling going in between layers. Spread the frosting over the cake and top with melted dark chocolate and blackberries.

Step 13

Slice, serve, and enjoy!

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