Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blackberry puree
- 8 ounces mascarpone cheese
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- Fresh blackberries for topping
- Edible flowers for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Whisk together the oil, buttermilk, eggs, vanilla extract, and blackberry puree in another bowl.
- Combine the wet and dry ingredients until just mixed.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat the mascarpone cheese and powdered sugar until smooth, then gradually add the heavy whipping cream and beat until stiff peaks form.
- Layer the cooled cakes with mascarpone frosting and fresh blackberries in between.
- Frost the top and sides of the cake with the remaining mascarpone frosting.
- Decorate with fresh blackberries and edible flowers. Serve and enjoy!
Notes
Store any leftover cake in an airtight container in the refrigerator for up to three days; freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg