Ingredients:
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 and 1/2 cups fresh blackberries, plus extra for garnish
Chocolate ganache (see recipe below)
Edible flowers, for decorating (optional)
Directions:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Carefully stir in the boiling water until the batter is well combined.
Gently fold in the fresh blackberries.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cool, assemble the cake by spreading a layer of chocolate ganache between the cake layers and on top of the cake. Decorate with fresh blackberries and edible flowers, if desired.
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