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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark Decadence

Indulge in the decadent Blackberry Velvet Gothic Cake, a delicious blend of rich chocolate and tart blackberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free if desired.
  • 1.5 cups Granulated Sugar Adds sweetness; can be reduced for a less sweet cake.
  • 0.75 cups Unsweetened Cocoa Powder Delivers rich chocolate flavor.
  • 1.5 teaspoons Baking Powder Leavening agent; ensure freshness.
  • 1.5 teaspoons Baking Soda Works with baking powder for texture.
  • 1 teaspoon Salt Balances sweetness.
  • 2 large Eggs Use room temperature for best results.
  • 0.5 cups Vegetable Oil Keeps cake moist; can substitute with melted butter.
  • 1 cup Buttermilk For tenderness; can substitute with milk and vinegar.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla.
  • 1 cup Hot Water Activates cocoa powder.
For the Blackberry Filling
  • 2 cups Blackberries Fresh or well-drained frozen.
  • 2 tablespoons Cornstarch Thickens the mixture.
  • 1 tablespoon Lemon Juice Brightens flavor.
For the Topping
  • 2 cups Heavy Whipping Cream Can be substituted with coconut cream.
  • 0.5 cups Powdered Sugar Adjust to taste.
Optional Garnishes
  • 1 cup Fresh Blackberries For topping.
  • 1 cup Edible Flowers For decoration.
  • 0.5 cups Dark Chocolate Shavings For decoration.
  • 2 tablespoons Cocoa Powder For dusting.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • Spatula
  • cake pans
  • Parchment Paper
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk the eggs with vegetable oil, buttermilk, and vanilla extract. Pour this into the dry ingredients and mix until just incorporated.
  4. Gradually mix in the hot water to create a thin batter. Stir until smooth.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Filling and Topping
  1. To make the blackberry filling, combine blackberries and sugar in a saucepan over medium heat until juices are released. Mix cornstarch with lemon juice and add to the pan to thicken for a few minutes.
  2. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
  3. Once both the cake and filling are cooled, spread blackberry filling on one cake layer, top with the second layer, and frost with whipped cream. Optionally garnish with blackberries, flowers, chocolate shavings, and cocoa powder.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 250mgFiber: 4gSugar: 28gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Allow cakes to cool completely before frosting to avoid melting the whipped cream. Adjust sweetness in the filling as per taste.

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