Blackberry Velvet Gothic Cake
A showstopper dessert that combines rich chocolate and the subtle tartness of blackberries, perfect for special occasions.
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.
Notes
Store any leftover cake in the refrigerator in an airtight container for up to 3–4 days. For longer storage, consider freezing individual slices for up to 2 months. Use fresh blackberries for the best flavor, and ensure the cakes are completely cooled before frosting to avoid melting the cream.