Blackberry Velvet Gothic Cake

For the Chocolate Ganache:
1 cup heavy cream
1 ½ cups semi-sweet or dark chocolate (chopped)
1 tbsp unsalted butter (optional for shine)
Step-by-Step Instructions:
1. Prepare the Blackberry Velvet Cake Layers:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy (about 3-5 minutes).
Add eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a small bowl, combine the blackberry puree and buttermilk. If desired, add food coloring to achieve a deeper purple hue.
Alternating in batches, add the dry ingredients and the blackberry-buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.