Introduction

The Decadent Blackberry Velvet Gothic Cake is a rich, chocolatey dessert with a dark allure and vibrant blackberry layers. Combining intense cocoa flavors with fresh berry filling and silky ganache, it’s perfect for special occasions or when you want an impressive homemade treat.

A two-layer dark chocolate cake is shown with deep purple filling between the layers and a shiny dark purple glaze covering the top and sides. The top is decorated with a bunch of fresh blackberries and some dark purple berries on one side. The cake is placed on a white plate with a textured silver rim, and some of the purple glaze and crumbs have spilled onto the plate. The background is a white marbled texture with light wooden tones at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups black cocoa powder
0.5 cups cocoa powder
2 tsp baking powder
1 tsp baking soda
0.25 tsp salt
1 cup unsalted butter (softened)
3 large eggs
2 tsp vanilla extract
0.25 cups coconut oil or olive oil
0.25 cups fresh blackberry puree
1 cup buttermilk
Purple or red food coloring (optional)
2 cups fresh or frozen blackberries
0.25 cups granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
1 cup heavy cream
1.5 cups semi-sweet or dark chocolate (chopped)
1 tbsp unsalted butter (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: In a separate cup, combine the blackberry puree, buttermilk, and coconut or olive oil.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the blackberry liquid. Mix just until combined to keep the cake tender.
Step 7: If desired, add a few drops of red or purple food coloring to deepen the cake’s color.
Step 8: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
Step 9: Allow the cakes to cool completely in the pans, then remove and place on a wire rack.
Step 10: To prepare the blackberry filling, combine blackberries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally until the berries soften and release their juices.
Step 11: Mix cornstarch with water to form a slurry and stir into the simmering berries. Cook until thickened. Remove from heat and let cool completely. Strain if you prefer a seedless filling.
Step 12: For the ganache, heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Stir in butter if using to add shine. Let cool until thickened but still pourable.
Step 13: Trim the domed tops off the cake layers if needed for even stacking. Place one layer on a serving plate and spread a thin layer of ganache on top.
Step 14: Add a generous layer of blackberry filling over the ganache, then place the second cake layer on top.
Step 15: Pour the remaining ganache over the top, letting it drip artistically down the sides for a gothic effect.
Step 16: Garnish with fresh blackberries, black sugar pearls, or chocolate skulls for a dramatic presentation. Let ganache set for 20 to 30 minutes before slicing.
Step 17: Serve slices with red wine or espresso for an indulgent pairing.

Tips & Variations

For a smoother blackberry filling, strain out the seeds after cooking or use an immersion blender for a finer texture.
If you prefer, replace the blackberry puree with raspberry or cherry puree for a different fruit flavor.
Using black cocoa powder instead of regular cocoa intensifies the dark color and flavor, enhancing the gothic look.
Dark chocolate chips can be mixed into the batter for extra texture and bursts of chocolate.
To make the cake vegan, substitute butter with coconut oil, use a plant-based milk with vinegar instead of buttermilk, and replace eggs with flax eggs.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the ganache fresh and the filling stable. Bring to room temperature before serving for the best flavor and texture. Leftover cake slices can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A dark chocolate cake with two thick, moist black layers separated by a smooth, rich dark purple berry filling in the middle. The cake is coated with a shiny, deep purple glaze that covers the top and sides, creating a reflective surface. On top of the cake, there is a small pile of fresh blackberries, adding texture and shine. A slice is cut, showing the clean layers and a pool of dark berry sauce on the white, clear glass plate beneath, with one blackberry next to the sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well for the filling. Just thaw them before cooking and drain excess liquid if needed to avoid a runny filling.

What can I substitute if I don’t have black cocoa powder?

If you don’t have black cocoa powder, use all regular unsweetened cocoa powder. The cake won’t be as dark but will still have rich chocolate flavor.