Dark Romance Chocolate Blackberry Cake

Directions:
Cake Layers:
Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
Add milk, oil, eggs, and vanilla to the flour mixture and mix on medium speed until well combined. Carefully add boiling water to the batter until well combined.
Fold in the chopped blackberries gently. Distribute cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out clean.
Remove from oven, let cool for 10 minutes, then remove from pans and cool completely.
Blackberry Frosting:
Beat butter until fluffy. Gradually add powdered sugar, beating well. Stir in blackberry puree, vanilla, salt, and food coloring until fully combined. Adjust consistency if necessary.
Glossy Ganache:
Heat cream in a saucepan until it simmers. Pour over chopped chocolate, let sit 1-2 minutes, then stir slowly until smooth and glossy. Add corn syrup and vanilla, stir until combined.
Assembly:
Place one cake layer on a stand, spread blackberry frosting, repeat with remaining layers, frost the sides. Pour ganache over the top. Decorate with whole blackberries.

Prep Time: 45 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 12