Blackberry Velvet Gothic Cake Recipe

Introduction

Blackberry Velvet Gothic Cake is a rich, dark chocolate cake layered with a luscious blackberry filling and topped with whipped cream. Its deep, velvety texture and bold fruit flavors make it a perfect dessert for special occasions or a decadent treat any time.

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
• Optional garnishes: fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
4. Step 4: Stir in the hot water carefully until the batter is smooth and evenly blended.
5. Step 5: 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. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Step 6: While the cakes cool, prepare the blackberry filling. In a saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release their juices, then add the cornstarch mixture and lemon juice. Stir continuously until the filling thickens. Remove from heat and let cool.
7. Step 7: To make the cream topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Step 8: Assemble the cake by spreading the blackberry filling evenly over one cake layer, then place the second layer on top. Spread the whipped cream over the top and sides of the cake and garnish with your choice of fresh blackberries, edible flowers, dark chocolate shavings, or a dusting of cocoa powder.

Tips & Variations

• For a more intense chocolate flavor, try using Dutch-processed cocoa powder.
• Substitute the blackberries with raspberries or blueberries for a different fruity twist.
• Ensure the hot water is not boiling to avoid curdling the batter when mixed.
• Chill the cake for an hour before serving to allow the flavors to meld and the whipped cream to set.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap or in an airtight container for up to 3 days. The whipped cream topping is best enjoyed fresh; if needed, you can rewhip leftover cream before serving. Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Assemble the cake and add the whipped cream topping on the day you plan to serve it.

What if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Blackberry Velvet Gothic Cake Recipe

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4.6 from 307 reviews

Blackberry Velvet Gothic Cake is a rich and moist chocolate cake layered with a tangy blackberry filling and topped with light whipped cream. This stunning dessert combines deep cocoa flavors with fresh blackberries for a perfect balance of sweetness and tartness, ideal for any special occasion or gothic-themed celebration.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake Batter

• 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

Cream Topping

• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract

Optional Garnishes

• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder dusting

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper to ensure the cakes do not stick.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined to create the dry base of the cake batter.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs along with vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and uniformly combined.
4. Combine Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Stir in the hot water carefully to ensure a smooth, thin batter.
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
6. Prepare Blackberry Filling: While the cakes bake, combine blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juices, then add the cornstarch slurry and lemon juice. Stir continuously as the mixture thickens. Remove from heat and allow to cool completely.
7. Whip Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the cream holds its shape for topping.
8. Assemble the Cake: Place one cake layer on a serving plate, spread the cooled blackberry filling evenly over it, then top with the second cake layer. Finish by spreading or piping the whipped cream topping over the cake. Garnish with fresh blackberries, edible flowers, dark chocolate shavings, or dust with cocoa powder as desired.

Notes

• Ensure the cakes are fully cooled before assembling to prevent the filling and cream from melting.
• Use fresh or frozen blackberries based on availability; frozen berries should be thawed and drained before use.
• For a more intense chocolate flavor, use a high-quality unsweetened cocoa powder.
• The blackberry filling can be prepared in advance and refrigerated.
• Store leftovers covered in the refrigerator; consume within 2-3 days for best freshness.

Keywords: Blackberry Velvet Cake, Chocolate Cake, Blackberry Filling, Whipped Cream Topping, Gothic Cake, Dessert, Layer Cake