• 1. Preheat your oven to 325°F. Generously spray 3 9-inch round cake pans with the nonstick method of your choice.

  2. In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring.

  3. Scrape down the sides and bottom of the bowl and mix the batter until just combine, being sure not to overmix. Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick comes out clean . Allow the cakes to cool completly.

Blackberry Compote

• In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Boil for 8 to 12 minutes then use a fork to mash 1/2 of the berries. Leave the rest whole. Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. Compote should cover the back of a spoon, that's how you'll know it's ready.

Cream Cheese Frosting

• Beat the cream cheese on high speed until it begins to thicken and become fluffy. Slowly add in confections sugar. Once the sugar is fully incorporated, turn your mixer speed back up and add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.