Blackberry Chocolate Cake

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

This cake is so good I can't even describe it, so I'll write an acrostic poem.

Beautiful

Life changing

Awesome

Choo choo train

Kaleidoscope by Chappell Roan

Berry good #lol

Even though I hate the word, I gotta say it's moist

Really good

Rreaally goood

Yassified chocolate cake

Ingredients:

For the batter:

• 2 cup all-purpose flour

• 2 cup sugar

• 1 cup cocoa powder

• 2 tsp baking powder

• 2 tsp baking soda

• 1.5 tsp salt

• 1/2 tsp cinnamon

• 2 tsp espresso powder

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 eggs

• 1 tbsp vanilla bean paste or extract

• 1 cup boiling water

For the blackberry filling:

• 3 cups blackberries, fresh or frozen

• 1/4 cup water

• 1 tbsp lemon zest

• 1/3 cup white sugar

• 2 tbsps corn starch

• 2 tbsps water

For the frosting:

• 2 sticks unsalted butter (1 cup), softened

• 16 ounces cream cheese, softened

• 4 cups confectioners sugar

• 2.5 cups freeze-dried mixed berries (I used strawberries, blueberries, and blackberries)

• 1 cup melted dark chocolate

• 1 cup fresh blackberries

Directions:

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

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.

3. Add in boiled water while whisking vigorously.

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

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.

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.

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

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

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

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

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.

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.

13. Slice, serve, and enjoy!