Instructions:
Chocolate Cake Layers: 1๏ธโฃ Preheat the oven to 350ยฐF (175ยฐC). Grease and line four 8-inch cake pans with parchment paper. ๐ฐ
2๏ธโฃ In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. ๐ฅ
3๏ธโฃ In another bowl, whisk warm water, buttermilk, oil, eggs, and vanilla until smooth. ๐ฅ
4๏ธโฃ Gradually add the wet mixture to the dry ingredients until a thin batter forms. ๐ฐ
5๏ธโฃ Divide the batter evenly among the pans and bake for 20-22 minutes. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely. ๐ฅ
Blackberry and Chocolate Buttercream: 6๏ธโฃ Beat butter, vanilla, and salt until creamy. Gradually add powdered sugar. ๐งด
7๏ธโฃ Split the frosting in half. Stir ยฝ cup blackberry jam into one portion for blackberry buttercream. ๐
8๏ธโฃ Add cocoa powder, heavy cream, and melted chocolate to the other portion for chocolate frosting. Beat until smooth. ๐ซ
Assembling the Cake: 9๏ธโฃ Start with one cake layer on a board. Pipe a ring of chocolate frosting around the edge and spread โ
cup blackberry jam inside the ring. ๐๐ซ
๐ Add a layer of blackberry buttercream and press fresh blackberries into it. ๐
1๏ธโฃ1๏ธโฃ Repeat the process with all layers, using the top layer upside down. ๐
1๏ธโฃ2๏ธโฃ Apply a crumb coat of chocolate frosting and chill for 10 minutes. โ๏ธ
1๏ธโฃ3๏ธโฃ Frost the cake with chocolate buttercream, adding texture with an offset spatula. Swirl blackberry buttercream on top and pipe dollops for decoration. ๐ฐ
1๏ธโฃ4๏ธโฃ Garnish with fresh blackberries and, if desired, gold accents for a dazzling finish. โจ
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