Description
Blackberry Velvet Gothic Cake is a visually stunning and deliciously rich chocolate cake layered with a luscious blackberry filling and topped with whipped cream. This decadent dessert combines the deep flavors of cocoa with the tartness of fresh blackberries, complemented by delicate decorations of edible flowers and dark chocolate shavings, perfect for special occasions or a luxurious 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 (cornstarch slurry)
- 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
Decorations
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder (for dusting)
Instructions
- Bake the Cakes: Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch cake pans by greasing and lining them with parchment paper. In one bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat together the eggs, vegetable oil, buttermilk, and vanilla extract. Gradually combine the dry ingredients with the wet ingredients until smooth, then stir in the hot water. Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from pans.
- Make the Filling: In a medium saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the berries are juicy and breaking down, about 5 to 7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens significantly. Remove from heat and allow the filling to cool fully to room temperature, then refrigerate to chill if desired.
- Whip the Cream: In a clean mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. This should take about 3 to 5 minutes depending on your mixer speed and bowl size.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of the chilled blackberry filling evenly over it. Carefully place the second cake layer on top, then cover the top and sides of the cake with the whipped cream. Smooth the whipped cream for an even finish.
- Decorate and Chill: Garnish the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder for a dramatic gothic effect. Refrigerate the assembled cake for at least 1 hour to set before slicing and serving for the best flavor and texture.
Notes
- Ensure the cakes are completely cool before assembling to prevent the whipped cream from melting.
- The hot water in the cake batter enhances the cocoa flavor and creates a moist texture.
- You can substitute buttermilk with a mix of milk and lemon juice if needed.
- Use fresh blackberries for the best flavor, but frozen ones are fine if thawed properly.
- For a more intense chocolate finish, dust the cake lightly with additional cocoa powder just before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry cake, chocolate cake, gothic cake, velvet cake, berry filling, whipped cream cake, dessert, chocolate dessert
