Preheat the oven to 350°. Then, spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper.

In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.

Make a well in the center of the dry ingredients and add the wet ingredients. Mix until completely combined. Lastly, mix in the hot coffee.

Divide the batter evenly into the two prepared cake pans.

Bake the cakes for 30 minutes or until a toothpick is inserted and comes out clean.

Once the cakes come out of the oven, let them cool completely before removing them from the pans.

For the blackberry compote, place blackberries, sugar, lemon juice, and zest in a medium saucepan. Bring to a boil and cook for 5-6 minutes.

Then, stir water and cornstarch together, and add to the blackberries. Cook until thickened. Remove from heat and refrigerate.

For the frosting, mix softened cream cheese and butter until smooth. Gradually add powdered sugar and black cocoa powder, incorporating well.

Remove the cooled cakes from the pan. Level them if needed, then frost between layers with blackberry compote before assembling.

Finally, cover the top and sides of the cake with remaining frosting and garnish as desired.