Blackberry Chocolate Cake

Ingredients

• Semi - sweet chocolate - 8 ounces, chopped
• Heavy cream - 1 cup
• Powdered sugar - 1/4 cup
• Blackberries - 2 cups
• Milk - 1 cup
• Vanilla extract - 2 teaspoons
• Eggs - 2
• Granulated sugar - 1 1/2 cups
• Unsalted butter - 1/2 cup, softened
• Salt - 1/2 teaspoon
• Baking soda - 1 1/2 teaspoons
• Baking powder - 1 1/2 teaspoons
• Cocoa powder - 3/4 cup
• All - purpose flour - 2 cups

Instructions

1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. In a small saucepan, combine the blackberries and powdered sugar. Cook over medium heat until the blackberries break down and release their juices. Remove from heat and let cool.
10. In a separate saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and creamy.
11. Place one cake layer on a serving plate. Spread a layer of the blackberry filling on top. Place the second cake layer on top and press gently to secure.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13. Refrigerate the cake for at least 1 hour to allow the ganache to set.
14. Slice and serve the blackberry chocolate cake, and enjoy!