Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups black cocoa powder
- 0.5 cups cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 0.25 tsp salt
- 1 cup unsalted butter (softened)
- 3 large eggs
- 2 tsp vanilla extract
- 0.25 cups coconut oil or olive oil
- 0.25 cups fresh blackberry puree
- 1 cup buttermilk
- 2 cups fresh or frozen blackberries
- 0.25 cups granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 1.5 cups semi-sweet or dark chocolate (chopped)
- 1 tbsp unsalted butter (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans with parchment paper.
- In a bowl, whisk together flour, sugars, cocoa powders, baking powder, baking soda, and salt.
- Cream softened butter and sugar until light and fluffy; add eggs and vanilla.
- Mix coconut oil, blackberry puree, and buttermilk in another bowl.
- Gradually combine dry ingredients with wet mixture until just combined.
- Divide batter into prepared pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes before layering with blackberry compote and topping with dark chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 402
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Ensure all ingredients are at room temperature for better mixing. For added texture, consider incorporating chopped nuts into the batter. Feel free to use different berry purees or toppings based on personal preference.