Why Make This Recipe
If you are looking for a showstopper dessert that mingles rich chocolate and the subtle tartness of blackberries, the Blackberry Velvet Gothic Cake is the perfect choice. This cake not only offers a visual treat with its dark, lush appearance but also delivers an unforgettable flavor experience. It is ideal for special occasions, dinner parties, or any celebration where you want to impress guests with a unique dessert.
How to Make Blackberry Velvet Gothic Cake
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 3/4 cup unsweetened cocoa powder (75 grams)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml)
- 2 teaspoons vanilla extract
- 1/2 cup hot water (120 ml)
- 1 1/2 cups fresh or frozen blackberries (225 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder for decoration
Directions
Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. In one bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract. Combine both mixtures and stir in the hot water. Divide the batter evenly between the pans and bake for 30–35 minutes. Once done, cool the cakes completely.
Make the Filling: In a saucepan over medium heat, cook the blackberries with the 1/4 cup granulated sugar until they become juicy. Then, add the cornstarch slurry and lemon juice, stirring until the mixture thickens. Allow it to cool fully before using.
Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
Assemble the Cake: Place one cake layer on a serving plate. Spread the blackberry filling evenly over it, then place the second cake layer on top. Top with whipped cream and decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
Chill and Serve: Chill the assembled cake for at least 1 hour in the fridge before slicing. This helps the flavors meld together beautifully.
How to Serve Blackberry Velvet Gothic Cake
Slice the cake into equal pieces for serving. You can plate it with extra blackberry sauce or a dollop of whipped cream on the side. This cake pairs wonderfully with a cup of coffee or tea.
How to Store Blackberry Velvet Gothic Cake
Store any leftover cake in the refrigerator. It is best kept in an airtight container. The cake can last up to 3–4 days in the fridge. For longer storage, consider freezing individual slices for up to 2 months.
Tips to Make Blackberry Velvet Gothic Cake
- Use fresh blackberries for the best flavor, but frozen ones work well too.
- Ensure the cakes are completely cooled before frosting to avoid melting the cream.
- For added depth of flavor, try using Dutch-process cocoa powder.
- If you prefer a less sweet cake, reduce the amount of sugar in the frosting.
Variation
For a different twist, consider adding a layer of chocolate ganache between the cake layers or stirring some chopped nuts into the batter for an added crunch.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap. Assemble the cake on the day you plan to serve it for the best presentation.
What can I use instead of buttermilk?
You can make your own buttermilk by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes or use plain yogurt thinned with a little milk.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose a blend that is suitable for baking.
Blackberry Velvet Gothic Cake
Ingredients
For the cake
- 2 cups all-purpose flour (240 grams) Use Dutch-process flour for a richer flavor.
- 1.5 cups granulated sugar (300 grams) Reduce for a less sweet cake.
- 3/4 cup unsweetened cocoa powder (75 grams) Choose quality cocoa for best results.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml) Can substitute with homemade buttermilk.
- 2 teaspoons vanilla extract
- 1/2 cup hot water (120 ml) Added for moisture.
For the blackberry filling
- 1.5 cups fresh or frozen blackberries (225 grams) Fresh is preferable for flavor.
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water For thickening the filling.
- 1 tablespoon lemon juice
For the whipped cream
- 1.5 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
For decoration
- Fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder Optional decorative toppings.
Instructions
Bake the Cakes
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
- Combine both mixtures and stir in the hot water.
- Divide the batter evenly between the pans and bake for 30–35 minutes.
- Once done, cool the cakes completely.
Make the Filling
- In a saucepan over medium heat, cook the blackberries with the 1/4 cup granulated sugar until they become juicy.
- Add the cornstarch slurry and lemon juice, stirring until the mixture thickens.
- Allow it to cool fully before using.
Whip the Cream
- In a mixing bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the blackberry filling evenly over it, then place the second cake layer on top.
- Top with whipped cream and decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
Chill and Serve
- Chill the assembled cake for at least 1 hour in the fridge before slicing.
