Blackberry Chocolate Cake + Ganache

1 Lightly grease two 6 inch springform baking pans and line bottoms with parchment paper
2 Make chocolate cake mixes according to package instructions
3 Pour one half of batter into each prepared baking pan
4 Bake cakes for 40 minutes
5 Meanwhile add blackberries to a food processor or blender and pulse until smashed
6 Add blackberries, honey and lemon juice to a saucepan and heat on medium
7 Cook for approximately 10 minutes until blackberries reduce, stirring frequently
8 In a separate saucepan add chocolate chips, coconut cream, and pinch of salt on medium heat
9 Continuously whisk ganache mixture until both components are melted and combined with no lumps
10 Once ganache has no lumps and is fully melted, set aside
11 Once cake is done, remove from oven and cool on cooling racks
12 To prepare cake, place one cooled cake dome side down (cake will rise slightly while baking creating a small "dome" shape on top
13 Add blackberry compote to top of cake and spread evenly
14 Place other half of cake on top, dome side up
15 Slowly drizzle chocolate ganache over top of cake covering it
16 Use fresh blackberries and flowers to decorate