Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully blended.

Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth.

Carefully stir in the boiling water. It will make your batter thin, but that’s perfectly fine!

Gently fold in the fresh blackberries until evenly distributed.

Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then gently remove them to a wire rack to cool completely.

In a mixing bowl, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth.

Place one cake layer on a serving plate, spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake. Garnish with extra fresh blackberries if desired.