Introduction

The Blackberry Velvet Gothic Cake is a stunning dessert featuring rich cocoa layers paired with a luscious blackberry filling and fluffy whipped cream. Its dramatic dark colors and fresh decorations make it perfect for special occasions or an elegant treat.

A small round cake with three visible layers sits on a light wooden round board. The bottom layer is dark brown and looks like a dense chocolate cake. The middle layer is black and appears smooth, almost like a firm chocolate base. The top layer is a shiny, thick purple frosting that covers the entire top surface. On top, there is a pile of fresh blackberries centered neatly. Part of a woman's hand is visible holding the board from the side. The background is a white marbled texture with a purple flower pot and a black object blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

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, for decoration
Edible flowers, for decoration
Dark chocolate shavings, for decoration
Cocoa powder, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Step 2: Gradually add the wet ingredients to the dry ingredients, stirring to combine. Pour in the hot water and mix until the batter is smooth. 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 completely in the pans, then remove.
Step 3: To make the blackberry filling, place blackberries and granulated sugar in a saucepan over medium heat. Cook until the berries release their juices. Stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens. Remove from heat and allow to cool fully.
Step 4: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 5: Assemble the cake by spreading the blackberry filling evenly over one cake layer. Place the second cake layer on top and spread whipped cream over the top and sides. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
Step 6: Chill the assembled cake in the refrigerator for at least one hour before slicing to ensure the flavors set beautifully.

Tips & Variations

Use frozen blackberries when fresh are out of season; just thaw and drain excess liquid before cooking.
For a tangier filling, add a teaspoon of orange zest along with the lemon juice.
Substitute buttermilk with milk mixed with one tablespoon of lemon juice or vinegar if needed.
Try adding a dash of cinnamon or a pinch of chili powder to the cocoa batter for a warming twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 30 minutes before serving. The whipped cream and filling are best enjoyed fresh, so avoid freezing once assembled.

How to Serve

The image shows a small round chocolate cake on a round wooden board, placed on a white marbled surface. The cake has two distinct layers: a thick, dark chocolate base with a rough texture, and a smooth, thick layer of glossy purple frosting on top. The frosting layer is evenly spread and covers the whole top of the cake. On top of the frosting, there is a neat pile of fresh blackberries, adding a glossy, dark purple color and a bumpy texture that contrasts with the smooth frosting. In the background, there is a brown pot with purple flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure it contains xanthan gum for best results and check baking times as they may vary slightly.

Can I prepare the cake layers ahead of time?

Absolutely. Bake the cake layers up to two days in advance, wrap them tightly in plastic wrap, and store them at room temperature. Assemble the cake the day you plan to serve it for the freshest texture.