Blackberry Velvet Gothic Cake
A lush, dark chocolate cake layered with a glossy blackberry filling and cloud-like whipped cream, creating a delightful contrast of flavors and textures.
Ingredients
For the Base
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cups vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.5 cups hot water
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 make slurry
- 1 tablespoon lemon juice
For the Whipped Cream
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
To Serve
- Fresh blackberries
- Edible flowers (optional)
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment. Set aside.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Pour the wet mix into the dry mix and stir until just combined. Stir in hot water until the batter is smooth.
- Divide batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool for 10 minutes then turn out onto a rack.
Blackberry Filling
- In a small saucepan, combine blackberries and sugar. Cook over medium heat until berries release juices and start to break down, about 5–7 minutes.
- Stir in cornstarch slurry and lemon juice; cook until the mixture thickens, about 1–2 minutes. Remove from heat and cool completely.
Whipped Cream
- Chill a metal mixing bowl and beaters, then beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembly
- Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over it.
- Place the second cake layer on top and spread whipped cream over the top and sides.
- Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a dusting of cocoa powder.
- Chill the assembled cake for at least 1 hour before slicing.
Notes
Use quality unsweetened cocoa for richer flavor. Chill bowl and beaters for firmer whipped cream. Use a serrated knife dipped in hot water for cleaner slices.