Blackberry Cake With Cream Cheese Frosting


For the Cake

2 1/2 cups all-purpose flour

2 cups sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups Coconut oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

1/4 cup hot coffee

1 tablespoon vanilla

1 teaspoon apple cider vinegar

1 Oz. liquid red food coloring

For the Blackberry Compote

3 cups fresh blackberries

1/2 cup sugar

3 tablespoons fresh lime juice

Pinch salt

1/4 teaspoon cornstarch

For the Cream Cheese Frosting

Two 16 Oz. cream cheese, room temperature

3/4 cup confectioners’ sugar

1 cup heavy cream

1 teaspoon vanilla

Pinch salt

1 cup fresh blackberries for garnish

For the Cake

Preheat oven to 325, then line 3 cake pans with parchment paper and spray with oil.

Mix together flour, granulated sugar, cocoa powder, baking soda, and salt on low speed, then add the oil and buttermilk.

Change speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Slowly add coffee, vanilla extract, vinegar and food coloring.

Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Evenly pour batter into the pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean.

Let cool in the pans for 10 minutes, then invert onto wire racks.

Let cool to room temperature, then chill in your fridge.

For the Blackberry Compote

Warm blackberries, granulated sugar, lime juice, and salt for 8 to 12 minutes.

Mash 1/2 of the berries and leave the rest whole.

Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken.

The compote is ready when the liquid coats and completely sticks to the back of a spoon.

Remove from the heat. Let cool to room temperature.

For the Cream Cheese Frosting

Beat cream cheese on high speed until it begins to thicken and become fluffy.

Turn your mixer down to low speed and add the confectioners’ sugar.

Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping.

Add the heavy cream, vanilla extract, and salt.

Continue to whip until the frosting is smooth, light, and fluffy.

Refrigerate the buttercream for 30 minutes to firm it up.

For the Assembly

Once the layers are completely cooled, place 1 layer on a serving plate.

Spread just the top with 1/3 of the frosting

Add 1/3 of the compote over the frosting.

Using a butter knife swirl the compote into the frosting.

Add the second layer and spread with another 1/3 of the frosting.

Add 1/3 of the compote, swirling the compote into the frosting again.

Add the final layer, bottom-side up, and top with the remaining frosting.

Add the rest of the compote and repeat the swirling process.

Garnish with the whole blackberries. Enjoy!
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