Black Velvet Cake with Black Cocoa

Instructions:

1. Sift the cake flour, black cocoa, granulated cane sugar, baking soda, and salt into a large bowl. Note: This removes lumps and puts air into the flour for a lighter rise.
2. In a separate bowl, whisk together the buttermilk, applesauce, eggs, melted butter, and vanilla until smooth. Note: Ensure no streaks of egg remain.
3. Gradually pour the wet ingredients into the dry. Fold with a spatula until just combined. Stop as soon as the flour streaks disappear; overmixing will make the cake tough.
4. Grease two 8 inch pans and line the bottoms with parchment paper. Note: This ensures the cake doesn't stick, regardless of how well you greased the sides.
5. Divide the batter equally between the two pans using a scale or a measuring cup.
6. Bake at 350°F (175°C) for 25–30 minutes. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Note: Cooling fully is critical, or the frosting will melt into a puddle.
8. To make the frosting, beat the softened cream cheese and butter until velvety. Gradually add powdered sugar, vanilla, and heavy cream.
9. For the compote, simmer blackberries, lemon juice, and maple syrup for 5-7 minutes. Stir in the cornstarch slurry and cook for 1 more minute until thickened and glossy.