Description
Blackberry Velvet Gothic Cake is a luscious, dark chocolate cake layered with a vibrant blackberry filling and topped with fluffy whipped cream. This richly flavored dessert combines moist cocoa-infused cake layers with a tangy, thickened blackberry compote, finished with decadent cream and elegant decorations, making it a perfect centerpiece for any special occasion.
Ingredients
Scale
Cake
- 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)
Blackberry Filling
- 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
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Decoration
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder for dusting
Instructions
- Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs, then add the vegetable oil, buttermilk, and vanilla extract, mixing until combined. Gradually combine the wet and dry ingredients until just incorporated, then carefully stir in the hot water until smooth. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
- Make the Filling: In a saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release juice and become soft, about 5 to 7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue stirring until the mixture thickens noticeably, then remove from heat and let it cool fully to room temperature.
- Whip the Cream: Using a stand mixer or hand mixer, beat the heavy whipping cream along with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Place one cake layer on your serving plate. Evenly spread the blackberry filling over the top. Carefully place the second cake layer on top. Spread the whipped cream over the top layer and smooth out the sides if desired. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and lightly dust with cocoa powder for an elegant finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow flavors to meld and the whipped cream to set. Slice and serve chilled for the best texture and flavor experience.
Notes
- Use fresh or thawed frozen blackberries for the filling depending on season availability.
- Ensure the cakes are completely cooled before assembling to prevent whipped cream from melting.
- The cake can be prepared a day ahead and stored covered in the refrigerator for enhanced flavor.
- For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based buttermilk alternative.
- To make slicing cleaner, dip the knife in hot water and wipe between cuts.
