Blackberry Velvet Gothic Cake
A decadent dark dessert combining rich cocoa and tart blackberries, perfect for special occasions and gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Use King Arthur Flour for best results.
- 1.5 cups granulated sugar Unrefined sugar can add depth.
- 0.75 cups unsweetened cocoa powder Opt for Dutch-processed cocoa for a richer flavor.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs Room temperature for better mixing.
- 0.75 cups vegetable oil Can substitute with avocado oil.
- 1 cup buttermilk Make your own with milk and vinegar if needed.
- 2 teaspoons vanilla extract
- 0.5 cups hot water Essential to enhance cocoa flavor.
For the Blackberry Filling
- 1.5 cups blackberries Fresh or frozen.
- 0.25 cups granulated sugar
- 2 tablespoons cornstarch Mixed with 2 tablespoons water to help thicken the filling.
- 1 tablespoon lemon juice Brightens up the filling nicely.
For the Whipped Cream Topping
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
Bake the Cakes
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch or 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, mixing until just combined. Carefully stir in the hot water until the batter is smooth (it will be thin).
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Make the Filling
- In a saucepan over medium heat, combine the blackberries and sugar. Cook them until they become juicy and soften, about 5-7 minutes.
- Stir in the cornstarch slurry and lemon juice until thickened. Allow the filling to cool completely.
Whip the Cream
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake
- Carefully slice each cake in half horizontally if desired. Begin by spreading a layer of blackberry filling on top of the first layer, followed by a dollop of whipped cream. Place the second layer on top, repeating until you’ve stacked all layers.
- Top the final layer generously with whipped cream, fresh blackberries, dark chocolate shavings, or edible flowers. Dust cocoa powder for a finishing touch.
Chill and Serve
- Let the assembled cake chill in the refrigerator for at least one hour before slicing to allow the flavors to meld beautifully.
Notes
This cake can be stored well in the refrigerator for up to 3 days. Wrap tightly to avoid drying out. Best served cold.