Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup black food coloring gel
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract
1/2 cup blackberry preserves
Garnish:
Fresh blackberries
Dark chocolate shavings
Fresh mint leaves
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
Gradually add the boiling water and black food coloring gel, mixing until smooth.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth. Add heavy cream and vanilla extract, and beat until fluffy.
Assemble the cake by spreading a layer of blackberry preserves between each cake layer. Frost the top and sides of the cake with the chocolate frosting.
Garnish with fresh blackberries, dark chocolate shavings, and mint leaves.
Nutrition: 450 kcal per serving | Servings: 12 servings
