Blackberry Velvet Gothic Cake

Name: Blackberry Velvet Gothic Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 3/4 cup vegetable oil; 1 cup buttermilk; 2 teaspoons vanilla extract; 1/2 cup hot water; 1 1/2 cups fresh or frozen blackberries; 1/4 cup granulated sugar (for filling); 2 tablespoons cornstarch mixed with 2 tablespoons water; 1 tablespoon lemon juice; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract (for whipped cream); Fresh blackberries (for decoration); Edible flowers (for decoration); Dark chocolate shavings (for decoration); Cocoa powder (for dusting)

Indulge in the decadent allure of the Blackberry Velvet Gothic Cake, a stunning dessert that combines the rich flavors of chocolate and fresh blackberries. This cake boasts a moist, velvety texture with a dark, chocolatey aroma that will fill your kitchen as it bakes. The sweet-tart blackberry filling adds a lovely contrast to the deep cocoa, while the whipped cream topping creates a light and airy finish. Perfect for special occasions, gatherings, or a delightful treat after dinner, this cake is sure to impress your family and friends. When presented with fresh blackberries and delicate edible flowers, it transforms into a show-stopping centerpiece that invites everyone to dig in.

Ingredients

2 cups all-purpose flour: Provides the structure for the cake.
1 1/2 cups granulated sugar: Sweetens the batter and enhances the flavors.
3/4 cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
1 1/2 teaspoons baking powder: Helps the cake rise and achieve a light texture.
1 teaspoon baking soda: Works with the acidic buttermilk to create lift.
1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
3 large eggs: Act as a binder and contribute to the cake’s moisture.
3/4 cup vegetable oil: Adds moisture and richness to the cake.
1 cup buttermilk: Keeps the cake tender and enhances flavor.
2 teaspoons vanilla extract: Infuses the batter with warm, sweet notes.
1/2 cup hot water: Helps to dissolve the cocoa powder and creates a smoother batter.
1 1/2 cups fresh or frozen blackberries: Provides a tart and juicy filling.
1/4 cup granulated sugar (for filling): Sweetens the blackberry filling.
2 tablespoons cornstarch mixed with 2 tablespoons water: Acts as a thickening agent for the filling.
1 tablespoon lemon juice: Brightens the flavor of the blackberry filling.
1 1/2 cups heavy whipping cream: Creates a rich whipped cream topping.
1/4 cup powdered sugar: Sweetens the whipped cream.
1 teaspoon vanilla extract (for whipped cream): Enhances the flavor of the whipped cream.
Fresh blackberries (for decoration): Adds freshness and visual appeal.
Edible flowers (for decoration): Offers a beautiful, floral touch.
Dark chocolate shavings (for decoration): Provides an elegant finish.
Cocoa powder (for dusting): Adds a touch of cocoa flavor and decoration.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper to ensure easy release.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs until frothy, then mix in the vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually combine the wet and dry ingredients, mixing until fully incorporated. Next, stir in the hot water until the batter is smooth and well-blended.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
For the blackberry filling, combine the blackberries and the 1/4 cup granulated sugar in a saucepan over medium heat. Cook until the blackberries start to break down, about 5-7 minutes. Add the cornstarch slurry and lemon juice, stirring continuously until the mixture thickens. Remove from heat and let cool.
To prepare the whipped cream, in a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread the cooled blackberry filling over it. Carefully place the second cake layer on top. Generously top the cake with whipped cream.
Decorate with fresh blackberries, edible flowers, and dark chocolate shavings. Optionally, dust the top lightly with cocoa powder. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Recipe Details

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 10-12 slices
Calories: Approximately 450 calories per slice

Tips, Storage, & Variations

Tips: Ensure your ingredients are at room temperature for better incorporation. Use a toothpick to check cake doneness to avoid overbaking.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may slightly deflate over time but will still taste delicious.
Freezing: You can freeze the individual cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before assembling.
Variations: For a fruity twist, substitute half of the blackberries with raspberries or blueberries. You can also add a hint of espresso powder to the batter for a deeper chocolate flavor.

FAQ

1. Can I use frozen blackberries for this recipe?
Yes, frozen blackberries work well and do not require thawing.

2. How can I make a gluten-free version of this cake?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking.

3. Can I make this cake in advance?
Yes, you can bake the cake layers and freeze them. Assemble the cake with the filling and toppings just before serving.

4. What is the best way to store leftover cake?
Store leftovers in the refrigerator, covered in an airtight container to maintain freshness.

5. How can I prevent the cake from sticking to the pan?
Grease the pans well and line with parchment paper. Dust with cocoa powder if desired.

6. What can I use instead of buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles.

Blackberry Velvet Gothic Cake

Print Recipe

A stunning dessert combining the rich flavors of chocolate and fresh blackberries, creating a moist, velvety texture topped with whipped cream.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Yield: 10-12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup hot water
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar (for filling)
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Fresh blackberries (for decoration)
Edible flowers (for decoration)
Dark chocolate shavings (for decoration)
Cocoa powder (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then mix in the oil, buttermilk, and vanilla extract.
Gradually combine the wet and dry ingredients, adding the hot water to make a smooth batter.
Divide the batter between the prepared pans and bake for 30-35 minutes.
Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
For the blackberry filling, combine blackberries and sugar in a saucepan and cook until the blackberries break down. Add the cornstarch slurry and lemon juice, stirring until thickened.
For the whipped cream, beat the cream with powdered sugar and vanilla until stiff peaks form.
To assemble, place one cake layer on a serving plate, spread the blackberry filling, then top with the second layer and whipped cream.
Decorate with blackberries, edible flowers, and chocolate shavings, and chill for 1 hour before serving.