Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Why Make This Recipe
The Blackberry Velvet Gothic Cake is not just a treat for the taste buds; it is a visual delight that impresses everyone. With its rich chocolate flavor paired with the tartness of fresh blackberries, this cake strikes the perfect balance between sweet and slightly tangy. Whether for a special occasion or a cozy gathering, this dessert is sure to leave a lasting impression on your friends and family.
How to Make Blackberry Velvet Gothic 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)
- 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
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Directions:
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Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. In one bowl, mix the dry ingredients, and in another bowl, mix the wet ingredients. Combine both mixtures, then stir in the hot water. Divide the batter into the pans and bake for 30–35 minutes. Let the cakes cool completely.
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Make the Filling: In a saucepan, cook the blackberries and sugar until juicy. Add the cornstarch slurry and lemon juice. Stir until thickened, then let it cool fully.
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Whip the Cream: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Assemble the Cake: Spread the blackberry filling between the cake layers. Top with whipped cream and decorate with fresh blackberries, chocolate shavings, or edible flowers.
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Chill and Serve: Chill the assembled cake for at least one hour before slicing for the best results.
How to Serve Blackberry Velvet Gothic Cake
Serve the Blackberry Velvet Gothic Cake chilled to highlight its refreshing taste. A slice of this cake pairs beautifully with a cup of tea or coffee. Add a few extra fresh blackberries on the side for a pop of color and flavor.
How to Store Blackberry Velvet Gothic Cake
Keep the cake in the fridge to maintain its freshness. Use an airtight container to prevent it from absorbing other flavors in the fridge. This cake can be stored for up to 3-4 days.
Tips to Make Blackberry Velvet Gothic Cake
- Ensure you cool the cakes completely before assembling, as warm cakes can cause the filling to melt.
- If you can’t find fresh blackberries, frozen ones work just as well.
- When whipping the cream, keep the bowl and beaters cold for better results.
Variation
For a different flavor twist, consider adding a layer of cream cheese frosting between the cake and the blackberry filling. You can also swap the blackberries with raspberries or strawberries for a fruity variation.
FAQs
Can I make this cake in advance?
Yes, you can bake the cakes a day before and store them wrapped in plastic wrap. Assemble the cake on the day you plan to serve it.
What if I can’t find buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I freeze this cake?
Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and store them in the freezer. Thaw before frosting and serving.
Blackberry Velvet Gothic Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
A visually stunning cake that combines rich chocolate flavors with tart blackberries, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cups vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.5 cups hot water
For the Blackberry Filling
- 1.5 cups fresh or frozen blackberries
- 0.25 cups granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water (To thicken the filling)
- 1 tablespoon lemon juice
For the Whipped Cream
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
Bake the Cakes
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix the dry ingredients, and in another bowl, mix the wet ingredients.
- Combine both mixtures, then stir in the hot water.
- Divide the batter into the pans and bake for 30–35 minutes.
- Let the cakes cool completely.
Make the Filling
- In a saucepan, cook the blackberries and sugar until juicy.
- Add the cornstarch slurry and lemon juice. Stir until thickened, then let it cool fully.
Whip the Cream
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake
- Spread the blackberry filling between the cake layers.
- Top with whipped cream and decorate with fresh blackberries, chocolate shavings, or edible flowers.
Chill and Serve
- Chill the assembled cake for at least one hour before slicing for the best results.
Notes
Ensure you cool the cakes completely before assembling, as warm cakes can cause the filling to melt. If you can’t find fresh blackberries, frozen ones work just as well. When whipping the cream, keep the bowl and beaters cold for better results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 25
- Sodium: 230
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
