Description
The Blackberry Velvet Gothic Cake is a decadent, dark chocolate cake layered with a luscious blackberry filling and topped with fluffy whipped cream. This dessert combines the rich flavors of cocoa with the tartness of fresh blackberries, creating a visually stunning and deliciously moist treat, perfect for special occasions or gothic-themed parties.
Ingredients
Scale
For the Cake:
- 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)
For the 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
For the Cream Topping:
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Optional Garnishes:
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
- 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 prevent sticking. In one bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until well combined. Gradually combine the wet ingredients with the dry, mixing until smooth. Stir in the hot water carefully to create a thin batter. Divide the batter evenly between 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 in the pans before removing.
- Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release their juices and the mixture begins to bubble. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue cooking and stirring until the filling thickens to a jam-like consistency. Remove from heat and let cool completely before assembling.
- Whip the Cream: Using a chilled mixing bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Take care not to overbeat to avoid turning it into butter.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the top. Gently place the second cake layer on top. Spread the whipped cream over the top and sides of the cake. Decorate the top with fresh blackberries, edible flowers, dark chocolate shavings, or a light dusting of cocoa powder as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour 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 experience.
Notes
- Ensure the cakes are completely cool before assembling to prevent the filling and cream from melting.
- Using fresh blackberries will offer the best flavor, but frozen ones work fine if thawed and drained.
- Chilling the mixing bowl and beaters before whipping cream helps achieve stiff peaks faster.
- This cake can be made a day ahead and stored covered in the refrigerator for convenience.
- For a dairy-free/coconut whipped cream alternative, substitute heavy cream with chilled coconut cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Blackberry cake, chocolate cake, whipped cream topping, berry filling, dessert, baking, elegant cake
