Blackberry Velvet Gothic Cake for 12

Instructions:

1. Combine fresh blackberries, lemon juice, and honey in a saucepan over medium heat. Simmer for 10-12 minutes until the berries break down.
2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1 more minute until thickened and glossy.
3. Press the berry mixture through a fine-mesh sieve to remove seeds, leaving a smooth, deep-purple coulis.
4. Whisk together flour, cocoa powder, coconut sugar, baking soda, and salt in a large bowl.
5. Mix in buttermilk, avocado oil, eggs, vanilla extract, and the strained blackberry puree until the batter is smooth and obsidian-hued.
6. Divide batter evenly between two greased and parchment-lined 8-inch round cake pans.
7. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely before frosting.
9. Beat softened low-fat cream cheese, Greek yogurt, powdered sweetener, and vanilla bean paste until light and fluffy.
10. Assemble by layering cake, blackberry filling, and frosting, then chill for 2 hours before serving.