Why Make This Recipe
The Blackberry Velvet Gothic Cake is not just a dessert; it’s an experience of rich flavors and beautiful presentation. The dark, moist chocolate cake combined with the tangy blackberry filling creates a perfect balance that is sure to impress anyone who tries it. This cake is ideal for special occasions, parties, or simply to treat yourself and your loved ones. Plus, it’s visually stunning, making it a show-stopper on any table.
How to Make Blackberry Velvet Gothic Cake
Ingredients:
- 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)
- 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
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Directions:
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Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. In one bowl, mix the dry ingredients. In another bowl, whisk the wet ingredients together. Combine the two mixtures and stir in the hot water. Divide the batter into the prepared pans and bake for 30–35 minutes. Once done, cool the cakes completely.
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Make the Filling: In a saucepan, cook the blackberries and sugar over medium heat until the blackberries are juicy. Add the cornstarch slurry and lemon juice, stirring until thickened. Allow it to cool fully.
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Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Assemble the Cake: Spread the blackberry filling between the cake layers. Top with the whipped cream and decorate with fresh blackberries, chocolate shavings, or edible flowers.
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Chill and Serve: Chill the assembled cake for at least 1 hour before slicing for the best flavor and texture.
How to Serve Blackberry Velvet Gothic Cake
Slice the cake into generous pieces and serve it on elegant dessert plates. You can add extra dollops of whipped cream on the side and sprinkle with additional cocoa powder or chocolate shavings for garnish. This cake pairs wonderfully with a cup of coffee or tea.
How to Store Blackberry Velvet Gothic Cake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If the cake is not assembled, wrap the individual layers tightly with plastic wrap and store them separately to maintain their moistness.
Tips to Make Blackberry Velvet Gothic Cake
- Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature for a smoother batter.
- Don’t Overmix: When combining dry and wet ingredients, mix just until combined to prevent a dense cake.
- Cooling Time: Allow the cakes to cool completely before frosting to avoid melting the whipped cream.
Variation
You can replace blackberries with other berries such as raspberries or strawberries for a different flavor. Alternatively, add a layer of chocolate ganache for an even richer experience.
FAQs
Can I use frozen blackberries in this recipe?
Yes, frozen blackberries work well! Just make sure to thaw and drain off any excess liquid before using them.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
Can I prepare this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in the refrigerator. Just assemble it on the day you plan to serve for the best results.
Blackberry Velvet Gothic Cake
Ingredients
For the 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)
For the 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
For the Whipped Cream
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
For Decoration
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
Bake the Cakes
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix the dry ingredients. In another bowl, whisk the wet ingredients together.
- Combine the two mixtures and stir in the hot water. Divide the batter into the prepared pans.
- Bake for 30–35 minutes. Once done, cool the cakes completely.
Make the Filling
- In a saucepan, cook the blackberries and sugar over medium heat until the blackberries are juicy.
- Add the cornstarch slurry and lemon juice, stirring until thickened. Allow it to cool fully.
Whip the Cream
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake
- Spread the blackberry filling between the cake layers.
- Top with the whipped cream and decorate with fresh blackberries, chocolate shavings, or edible flowers.
Chill and Serve
- Chill the assembled cake for at least 1 hour before slicing for the best flavor and texture.
