Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs. Add vegetable oil, buttermilk, and vanilla extract, mixing until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Stir in the hot water until the batter is smooth.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely in the pans on wire racks.
To prepare the blackberry filling, combine blackberries and granulated sugar in a saucepan over medium heat. Cook until berries release their juices.
Stir in the cornstarch slurry and lemon juice. Cook, stirring constantly, until thickened. Remove from heat and cool completely.
For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the cake by placing one layer on a serving plate. Spread the cooled blackberry filling evenly over the top. Add the second cake layer.
Top with whipped cream and decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
Refrigerate for at least 1 hour before slicing for best texture and clean cuts.
Prep & Bake Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings & Nutrition
Servings: 12
Calories: Approximately 400 per serving
Tips & Variations
Add a splash of almond extract to the cake batter for extra depth.
Double the blackberry filling for a bolder fruit layer.
This cake can be made one day ahead; add decorations just before serving for best presentation.
For a darker aesthetic, use black cocoa powder in place of part of the cocoa.
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