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Blackberry Velvet Gothic Cake Recipe

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4.9 from 50 reviews

Blackberry Velvet Gothic Cake is a decadent layered chocolate cake infused with rich cocoa and fresh blackberries, featuring a luscious blackberry filling and a smooth whipped cream topping adorned with edible flowers and dark chocolate shavings. This striking dessert combines the deep flavors of cocoa with the tartness of blackberries, perfect for special occasions or an elegant treat.

Ingredients

Scale

Cake 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)

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

Whipped Cream Topping

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

Decoration

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

Instructions

  1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper to ensure easy removal. In one bowl, whisk together all the dry ingredients: flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry, mixing gently until combined, then stir in the hot water to create a smooth batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before removing from pans.
  2. Make the Filling: In a medium saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the berries release their juices and the mixture is bubbly. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, cooking for a few additional minutes until the filling thickens to a jam-like consistency. Remove from heat and allow the filling to cool completely before assembling.
  3. Whip the Cream: Using a chilled mixing bowl and whisk or electric mixer, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter.
  4. Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of the cooled blackberry filling evenly over the top. Place the second cake layer on top. Cover the entire cake with the whipped cream, smoothing it out with a spatula. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and dust lightly with cocoa powder for a gothic, elegant finish.
  5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling to set. Slice with a sharp knife and serve chilled for the best taste and texture.

Notes

  • You can substitute frozen blackberries for fresh; just thaw and drain excess liquid before cooking.
  • Ensure the cake layers are completely cooled to prevent melting the whipped cream topping.
  • For a dairy-free version, substitute the buttermilk with almond milk mixed with lemon juice and the heavy cream with coconut cream.
  • The cake can be made a day ahead and refrigerated to enhance flavor.
  • If you prefer a less sweet filling, reduce the sugar in the blackberry mixture by a tablespoon or two.

Keywords: blackberry cake, cocoa cake, layered cake, gothic cake, chocolate cake with berries, whipped cream cake, berry filling dessert

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