Ingredients:

  • 5 cups Fresh or Frozen Blackberries
  • 2 tablespoons Granulated Sugar (for reduction)
  • 1 teaspoon Lemon Juice (for reduction)
  • 2 cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar (for cake)
  • ¾ cup Unsweetened Cocoa Powder (Dutch-processed)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Salt (for cake)
  • 2 Large Eggs, room temperature
  • 1 cup Buttermilk
  • ½ cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Strong Hot Coffee
  • 1 cup Unsalted Butter (softened, for frosting)
  • 4 cups Powdered Sugar (sifted, for frosting)
  • ¼ cup Cooled Blackberry Puree (from reduction)
  • Pinch of Salt (for frosting)
  • A few drops Black Food Colouring Gel (Optional)

Instructions:

  1. Prepare the Reduction: Combine blackberries, 2 tablespoons sugar, and lemon juice in a saucepan. Simmer until berries break down. Strain through a sieve for a seedless puree if desired, reserving the liquid/pulp. Cool completely and measure ¼ cup for the frosting.
  2. Prep Oven & Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans, lining the bottoms with parchment paper rounds.
  3. Combine Dry Ingredients: Whisk together flour, 1 ¾ cups sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  4. Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
  5. Mix Batter: Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix.
  6. Activate with Coffee: Slowly pour in the hot coffee and mix until the batter is smooth and thin.
  7. Bake: Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a skewer inserted comes out clean or with moist crumbs attached.
  8. Cool: Cool cakes in pans for 15 minutes, then invert onto a wire rack to cool completely (at least 1 hour).
  9. Make Blackberry Velvet Buttercream: Beat the softened butter until creamy. Gradually add sifted powdered sugar, mixing on low, then increasing speed. Add the cooled ¼ cup blackberry puree and salt. Beat until light and fluffy. Add black food colouring gel if using.
  10. Assemble: Level the cooled cake layers if necessary. Place the first layer on a stand, spread a generous layer of frosting, top with the second layer, and frost the top and sides smoothly.