Blackberry Velvet Gothic Cake
A visually stunning and deliciously rich chocolate cake with a tangy blackberry filling, perfect for special occasions.
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.
Notes
Ensure that your eggs and buttermilk are at room temperature for a smoother batter. Don’t overmix the batter to prevent a dense cake. Allow the cakes to cool completely before frosting.