Berry Midnight Velvet Slice
A moist, dark velvet cake layered with creamy vanilla filling and a bright berry layer, finished with a shiny chocolate mirror glaze. This dessert is easy to make at home and perfect for berry lovers.
Ingredients
Cake Ingredients
- 1.5 cups 1 1⁄2 cups (190 g) flour
- 0.75 cups 3⁄4 cup (75 g) cocoa powder
- 1.5 cups 1 1⁄2 cups (300 g) granulated sugar
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon 1⁄2 teaspoon baking soda
- 0.5 teaspoon 1⁄2 teaspoon salt
- 2 large 2 large eggs
- 0.75 cups 3⁄4 cup (180 ml) milk
- 0.5 cups 1⁄2 cup (120 ml) vegetable oil
- 0.75 cups 3⁄4 cup (180 ml) hot water or coffee
- 1 teaspoon 1 teaspoon vanilla extract
Vanilla Cream Ingredients
- 400 ml 400 ml milk
- 3 tablespoons 3 tablespoons cornstarch
- 1 tablespoon 1 tablespoon flour
- 0.5 cups 1⁄2 cup (100 g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 1 tablespoon 1 tablespoon butter
- 100 ml 100 ml cream (chilled, added last)
Berry Layer Ingredients
- 150 g 150 g blueberries
- 100 g 100 g blackberries
- 2 tablespoons 2 tablespoons sugar
- 1 teaspoon 1 teaspoon lemon juice
- 1 teaspoon 1 teaspoon cornstarch (dissolved in a little water)
Mirror Glaze Ingredients
- 150 g 150 g powdered sugar
- 100 ml 100 ml water
- 100 g 100 g glucose syrup or honey
- 75 g 75 g cocoa powder
- 100 ml 100 ml cream
- 5 g 5 g gelatin (1 sheet or 1 teaspoon powder)
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C). Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
- Add the eggs, milk, oil, and vanilla. Stir until smooth.
- Gradually add the hot water or coffee and mix until combined.
- Divide batter into two equal pans.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Berry Layer Preparation
- In a small saucepan, heat the blueberries, blackberries, sugar, and lemon juice over medium heat.
- When the fruit releases juices, stir in the dissolved cornstarch. Cook until the mix thickens.
- Remove from heat and cool.
Vanilla Cream Preparation
- In a saucepan, combine the milk, cornstarch, flour, sugar, and vanilla. Cook over medium heat, stirring, until thick.
- Remove from heat and stir in the butter. Cool to room temperature, then fold in the chilled cream and whisk until smooth.
Mirror Glaze Preparation
- Soak gelatin in cold water (if using sheet) or sprinkle powdered gelatin into a little cold water.
- In a saucepan, heat the powdered sugar, water, glucose (or honey), and cocoa powder.
- Bring to a boil, then add the cream.
- Remove from heat. When the mixture cools to about 60°C (140°F), stir in the dissolved gelatin until melted.
- Strain to remove lumps.
Layering and Decoration
- On a serving base, layer one cake layer, spread half the vanilla cream, then the cooled berry layer, then the second cake layer, and top with the remaining vanilla cream.
- Chill in the fridge for 1–2 hours to set.
- Pour the warm mirror glaze over the chilled cake to cover the top smoothly.
- Once the glaze sets, decorate with fresh blueberries as 'blueberry pearls.' Serve cold.
Notes
Use hot coffee instead of water for a richer chocolate flavor. Chill the cake well before glazing; the glaze sets better on cold cake. Strain the glaze to avoid lumps for a smooth shine. If the berry layer is too runny, add a touch more dissolved cornstarch and heat gently until thick. For cleaner slices, wipe the knife between cuts.