Purple Layer Cake with Blueberry Frosting and Ganache Drip

Step-by-Step Instructions
Preheat your oven to 180 degrees Celsius. Prepare three 8 inch round pans by greasing them and laying down some parchment paper.
Grab a large bowl and combine your flour, cocoa, sugar, baking powder, baking soda, and salt.
Put in your eggs, buttermilk, oil, and vanilla and mix on medium for 2 minutes.
With the mixer on low, slowly add the hot water.
Checkpoint: Batter should be glossy and thin like pudding.

Distribute evenly across all baking treat pans. Bake for 28-32 minutes and remove once a toothpick test comes out clean.
After 10 minutes of cooling in the pans, remove to racks to cool. Level the tops and set aside the scraps for usage in crumbs.
For the frosting: Simmer the blueberries for 8 minutes and mash them up as you go. Strain to get 3/4 cup of purée.
Beat butter and cream cheese until smooth, then add powdered sugar in stages. Finally, add the vanilla, salt, and cooled blueberry purée. Beat until fluffy.
Stack up the layers adding copious amounts of frosting in between each. Frost the top and entire sides. Chill for 30 minutes.
For the ganache: Heat the cream until steaming and then pour over the white chocolate, wait 2 minutes and then stir until smooth.
Add purple food colouring or more purée until you reach the desired shade. It should be thick, but pourable and cool to the touch.
Finish by pouring the cooled ganache over the chilled centre of the cake and guiding drips with an offset spatula.
If you want, you can stick tinted crumbs on the sides. Pipe more frosting on top, and chill to set for 15 minutes.