Line an 8-inch springform baking pan with parchment paper. Grease and flour the pan.

Preheat the oven to 400 degrees F.

In a separate bowl, whisk together the flour, baking powder, salt, and cacao powder. Set aside.

Beat together the eggs and sugar at medium-high speed until creamy, about 3 minutes.

Beat in the pure vanilla extract. Add the chocolate liqueur.

Slow the mixer speed to low and add the dry ingredients.

Scrape the batter into the prepared pan. Place in the oven and bake for 20-25 minutes or until a knife inserted in the center of the cake comes out clean.

Remove from the oven and let it cool completely in the pan.

Remove the frame from the pan and slice the cake horizontally into three even layers.

Place the layers on parchment paper and drizzle 1 tablespoon of chocolate liqueur over each layer.

Place the bottom layer on a serving plate or cake stand and fit a torte ring around it

Beat together 2 cups of the heavy cream with 2 packages of the whipped cream stabilizer. Add the sugar and the vanilla extract and beat until the mixture forms stiff peaks.

Fold in 2 cups of the blackberries and the shaved chocolate.

Spread one-third of the mixture on the bottom layer of cake in the torte ring.

Lay the middle piece of cake on top and spread with another 1/3 of the creamy mixture..

Repeat with the last layer.

Cover the top with plastic wrap and chill for 2 hours.

Remove the cake from the refrigerator and remove the torte ring.

Beat the remaining 1+1/4 cup heavy cream with the third package of whipped cream stabilizer. Use an offset spatula to cover the sides of the cake with the whipped cream.

Press the remaining chocolate shavings into the sides of the torte.

Arrange the remaining blackberries on top. Place in the refrigerator until ready to slice and serve.