2 cups all-purpose flour (240 grams)

1 1/2 cups granulated sugar (300 grams)

3/4 cup unsweetened cocoa powder (75 grams)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

3/4 cup vegetable oil (180 ml)

1 cup buttermilk (240 ml)

2 teaspoons vanilla extract

1/2 cup hot water (120 ml)

1 1/2 cups fresh or frozen blackberries (225 grams)

1/4 cup granulated sugar (50 grams)

2 tablespoons cornstarch mixed with 2 tablespoons water

1 tablespoon lemon juice

1 1/2 cups heavy whipping cream (360 ml)

1/4 cup powdered sugar (30 grams)

1 teaspoon vanilla extract

Fresh blackberries (for garnish)

Edible flowers (optional)

Dark chocolate shavings (optional)

Cocoa powder dusting (optional)

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Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
In one bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
Gradually combine the dry ingredients with the wet ingredients, mixing until smooth. Stir in the hot water to create a thin batter.
Divide the batter evenly between the two prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing them to cool further on a wire rack.
For the blackberry filling, cook the blackberries and sugar over medium heat until they release their juices, about 5–7 minutes. Stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens and becomes glossy. Let the filling cool completely.
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble, place one cake layer on a serving platter. Spread a generous layer of blackberry filling over the top. Place the second cake layer on top and cover the entire cake with whipped cream.
Garnish with fresh blackberries, edible flowers, dark chocolate shavings, or cocoa powder for a gothic touch.
Chill the assembled cake in the refrigerator for at least 1 hour before slicing and serving.

For a vegan version, use plant-based alternatives for eggs and heavy cream, such as flax eggs and coconut cream.

For gluten-free, use a certified gluten-free flour blend instead of all-purpose flour.

Top the cake with chocolate ganache for a richer topping alternative.

Store leftovers in an airtight container in the refrigerator for up to 3 days.