Ingredients:
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons bourbon
- 1 cup hot coffee
For the Buttercream:
- 4 egg whites
- 1 1/4 cups sugar
- 3/4 pound unsalted butter (3 sticks), softened and cut into pieces
- 1 1/4 cup pureed blackberries
Instructions:
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and cover the bottom of 3 9-inch cake pans with wax paper.
- Mix Dry Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, mix the buttermilk, oil, eggs, vanilla, almond extract, and bourbon.
- Combine Wet and Dry Ingredients: With the mixer on low, slowly add the wet ingredients to the dry ingredients.
- Add Coffee: Add the hot coffee and mix until combined.
- Bake the Cakes: Pour the mixture evenly into the prepared cake pans and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Buttercream:
- Place the egg whites and sugar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F (70°C).
- Transfer the bowl to a mixer and whisk on medium-high speed for about 5 minutes, until stiff peaks form.
- Lower the speed to medium, then add the butter one piece at a time.
- Switch to the paddle attachment, add the pureed blackberries on low speed, and then whisk on medium to firm up the mixture.
- Assemble the Cake: Once the cakes are completely cool, spread the blackberry buttercream between each layer and over the top and sides of the cake.
Enjoy!
