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Decadent Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.4 from 116 reviews

Decadent Blackberry Velvet Gothic Cake is a rich and visually stunning layered dessert featuring a moist black cocoa and blackberry-infused velvet cake. Topped with a luscious blackberry filling and a silky dark chocolate ganache drip, this cake combines deep berry flavors with intense chocolate notes for a dramatic and delicious treat perfect for special occasions or gothic-themed celebrations.

Ingredients

Scale

Cake

  • 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)

Blackberry Filling

  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Ganache

  • 1 cup heavy cream
  • 1.5 cups semi-sweet or dark chocolate, chopped
  • 1 tbsp unsalted butter (optional)

Instructions

  1. Cake Preparation: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale, which should take about 3 to 5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure proper emulsification. Then incorporate the vanilla extract to enhance flavor.
  5. Combine Wet Ingredients: In a separate cup, mix the fresh blackberry puree, buttermilk, and coconut or olive oil to create the wet liquid portion.
  6. Construct Batter: Gradually add the dry ingredients to the wet mixture, alternating with the blackberry liquid mixture. Mix just until everything is combined to avoid overworking the batter.
  7. Add Coloring (Optional): For a more dramatic appearance, add a few drops of purple or red food coloring to deepen the cake’s hue and mix gently to distribute evenly.
  8. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool Cakes: Allow cakes to cool completely in the pans, then remove from pans and transfer to a wire rack for further cooling to room temperature.
  10. Prepare Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries, granulated sugar, lemon juice, and a cinnamon stick (optional) and simmer for 5 to 7 minutes, stirring occasionally until the berries start to break down and release their juices.
  11. Thicken Filling: Whisk cornstarch and water in a small bowl to make a slurry. Stir this into the berry mixture and continue cooking until the mixture thickens. Remove from heat and allow to cool completely. For a seedless filling, strain the mixture through a fine sieve.
  12. Make Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer; do not let it boil. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 to 3 minutes, then stir until the ganache is smooth and glossy. Optionally, add a tablespoon of unsalted butter for extra shine. Allow ganache to cool slightly until it thickens but remains pourable.
  13. Assemble Cake: Level the cakes by trimming off any domed tops for an even surface. Place one cake layer on a serving plate or cake stand.
  14. Layer Fillings: Spread a thin layer of ganache over the first cake layer. Then, add a generous layer of the cooled blackberry filling evenly over the ganache layer. Place the second cake layer on top.
  15. Finish with Ganache Drip: Pour the remaining ganache over the top of the cake, allowing it to drip down the sides naturally to create a gothic ‘drip’ effect.
  16. Decorate and Set: Garnish with fresh blackberries, black sugar pearls, or decorative chocolate skulls to enhance the gothic theme. Let the ganache set for 20 to 30 minutes before slicing.
  17. Serve: Slice and serve the cake with a glass of red wine or a bold espresso for a luxurious experience.

Notes

  • If you prefer a seedless blackberry filling, be sure to strain the filling after it cools.
  • Using black cocoa powder gives the cake its intense dark color and contributes to the gothic theme.
  • Food coloring is optional but enhances the visual impact of the cake layers.
  • The cinnamon stick in the blackberry filling is optional and adds a warm note that complements the berries and chocolate.
  • Allow the cake to fully cool before assembling to prevent the filling and ganache from melting.
  • For a dairy-free option, substitute the butter with vegan butter and use coconut cream instead of heavy cream for the ganache.
  • Decorate creatively with themed cake toppers to make the gothic aesthetic stand out.

Keywords: blackberry cake, velvet cake, black cocoa cake, gothic cake, chocolate ganache cake, berry filling, layered cake, dramatic dessert

Find it online: https://kitchenbyclara.com/decadent-blackberry-velvet-gothic-cake-recipe/