Blackberry Velvet Gothic Cake
A luxurious cake that combines rich chocolate flavor with tart blackberries, perfect for celebrations and cozy gatherings.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa for better flavor.
- 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 Mix with an equal amount of water.
- 1 tablespoon lemon juice
For the whipped cream topping
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
For decoration
- fresh blackberries, dark chocolate shavings, cocoa powder Optional decorations
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, oil, buttermilk, and vanilla. Combine dry ingredients with wet, then fold in hot water.
- Divide batter into pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Blackberry Filling
- In a saucepan, combine blackberries and sugar over medium heat until juicy.
- Add cornstarch-water mixture and lemon juice, stirring until thickened. Cool fully.
Whipped Cream Topping
- Beat cream with powdered sugar and vanilla until stiff peaks form.
Assembly
- Spread the blackberry filling on the first cake layer, then top with the second layer.
- Dollop whipped cream on top and decorate with blackberries, chocolate shavings, and cocoa powder.
Notes
For best results, chill the assembled cake for at least one hour before slicing. Consider using gluten-free flour for a gluten-free option.