• Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Chocolate Cake

• Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
• In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
• Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 15 minutes before removing and placing them on a wire rack to cool completely.

Blackberry Frosting

• In a blender or food processor, pulse the blackberries until pureed. Press through a fine-mesh strainer over a small bowl. Discard the seeds.
• In the bowl of an electric stand mixer using the paddle attachent, beat the butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined. Then add the blackberry puree and beat on high speed for 1-2 minutes until smooth and creamy.

Chocolate Ganache

• In a small bowl, add the roughly chopped chocolate. Set aside.
• In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream into the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.

Assemble

• If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Repeat with the second layer.
• Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
• Remove the cake from the refrigerator and finish frosting with the remaining buttercream. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish).
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. I used the Wilton 1M piping tip to decorate the top of the cake, along with some fresh blackberries.
• Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.