Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
This exquisite layered cake beautifully marries rich chocolate with vibrant blackberries, creating a striking and delicious dessert experience.
Ingredients
For the cake
- 2 cups all-purpose flour Consider using cake flour for a lighter texture.
- 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 Use room temperature eggs for better incorporation.
- 0.75 cups vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.5 cups hot water Enhances flavor depth.
For the blackberry filling
- 1.5 cups blackberries Fresh or frozen, thawed and drained if frozen.
- 0.25 cups granulated sugar
- 2 tablespoons cornstarch Mixed with an equal amount of water to create a slurry.
- 1 tablespoon lemon juice Enhances flavor.
For the whipped cream
- 1.5 cups heavy whipping cream Chill the bowl for optimal volume.
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
For decoration
- to taste fresh blackberries For topping.
- to taste edible flowers For garnishing.
- to taste dark chocolate shavings For presentation.
- to taste cocoa powder For dusting.
Instructions
Bake the Cakes
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch cake pans.
- In a large bowl, mix the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) until well combined.
- In another bowl, stir the wet ingredients (eggs, vegetable oil, buttermilk, vanilla) together until smooth, then combine both mixtures.
- Add the hot water and mix until silky.
- Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes completely on a wire rack.
Make the Filling
- In a small saucepan over medium heat, combine the blackberries and sugar until the berries are tender.
- Once bubbling, mix in the cornstarch slurry and lemon juice, stirring until it thickens.
- Allow to cool before layering onto the cake.
Whip the Cream
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake
- Start with one chocolate layer; spread the blackberry filling generously on top.
- Place the second layer on top and cover the entire cake with whipped cream.
- Decorate with fresh blackberries, edible flowers, chocolate shavings, and cocoa powder.
Chill and Serve
- Chill the cake for at least one hour before slicing.
Notes
Use room temperature ingredients for better texture. The flavors meld beautifully if allowed to rest overnight.