Ever had a cake so decadent it felt like indulgence was a crime?
Prepare yourself for the Blackberry Velvet Gothic Cake — a dark, luscious dessert that captures the beauty of blackberries and the richness of chocolate! The moment you take a bite, the juicy bursts of fresh fruit combined with soft, velvety chocolate will have your taste buds singing. Plus, it’s surprisingly straightforward to whip up, making it perfect for any baking novice or seasoned pro who craves something special.
Why Make This Recipe
Who doesn’t love a cake that looks like it came straight out of a gothic fairytale? Here are a few reasons you’ll fall head over heels for this easy dessert:
- Minimal Cleanup: Two bowls, a pan, and a whisk — it’s practically a one-stop shop! Bake, layer, and voila, you’re done!
- Impress Your Friends: This cake doesn’t just taste amazing; it brings all the aesthetics too. Perfect for those “look what I made” moments.
- Flavor Explosion: The combination of rich chocolate and tart blackberries creates a symphony of flavors. People might confuse you for a culinary genius (no hard feelings!).
Ingredients
You don’t need fancy stuff — just these basics!
- 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 for garnish
- Edible flowers for that Instagram-ready touch
- Dark chocolate shavings for extra oomph
- Cocoa powder dusting for a classy finish
Directions
Let’s dive right into baking bliss with these easy-peasy steps:
Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
Mix dry and wet ingredients: In one bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients.
Combine and Expand: Stir the wet into the dry mixture, and add in the hot water. (This makes it super moist!)
Pour and Bake: Divide the batter into the pans and bake for 30–35 minutes. Let them cool completely.
Make the Filling: In a saucepan, cook blackberries and sugar until they’re juicy. Stir in the cornstarch slurry and lemon juice until thickened. Cool fully.
Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until it reaches stiff peaks.
Assemble the Cake: Spread the blackberry filling between the layers of cake, then top with whipped cream. Get creative with your decorations using berries, chocolate shavings, or edible flowers.
Chill and Serve: Chill the whole assembled cake for at least 1 hour before slicing. Trust me, it’s worth the wait!
How to Make Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream (Overview)
Making this dessert is like stepping into an adventure! Start with baking two separate chocolate cake layers, and while those are cooling, whip up a delicious blackberry filling. The key to success? Make sure your blackberry mixture thickens nicely — that’s where the magic happens!
Don’t rush through chilling the cake either; letting it rest ensures that the flavors meld together beautifully. Remember, a cold cake is a happy cake!
How to Serve Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Slice your beautiful cake to reveal the deep purple blackberry layer nestled between rich, dark chocolate. Serve each slice with a dollop of remaining whipped cream on the side, and don’t forget the fresh blackberries and edible flowers on top! The aroma of chocolate with a hint of tangy blackberries will fill your space, making each bite irresistibly inviting.
How to Store Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Want to keep the magic alive? This cake stays fresh in the fridge for about 3-4 days. If you’ve got leftovers, place them in an airtight container and enjoy later. You can even freeze individual slices for up to 3 months! Just remember to let them thaw completely before diving in.
Tips to Make Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
- Perfect Timing: Make sure your cakes cool fully before you layer them; it prevents melt-downs and sogginess!
- Swap It Up: Want a lighter version? Use low-fat yogurt instead of buttermilk — believe me, it’ll still taste delicious.
- Texture Tweaks: Use a mix of fresh and frozen blackberries for a fabulous flavor kick.
- Serving Suggestion: A sprinkle of cocoa powder before serving not only looks beautiful but adds an extra chocolatey touch.
Variation
Feeling adventurous? Swap out the blackberries for other berries, like raspberries or strawberries, for a whole new flavor experience. Want it vegan? Substitute flax eggs for regular eggs, plant-based milk for buttermilk, and use coconut cream instead of heavy whipping cream.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the fridge. Just assemble the cake the day you plan to serve it.
What type of cocoa powder should I use?
Use unsweetened cocoa powder for the best flavor! Dutch-processed cocoa can add a mellow richness.
Can I freeze the cake?
Yes! Wrap slices tightly in plastic wrap or foil, and freeze them. They can last up to 3 months, so you can save them for a later chocolate emergency. 😉
📌 Pin this recipe for your next cozy dinner night!
Blackberry Velvet Gothic Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour (240 grams)
- 1.5 cups granulated sugar (300 grams)
- 3/4 cup unsweetened cocoa powder (75 grams)
- 1.5 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
- 1.5 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
Whipped Cream Topping
- 1.5 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Garnishes
- Fresh blackberries for garnish
- Edible flowers for that Instagram-ready touch
- Dark chocolate shavings for extra oomph
- Cocoa powder for dusting
Instructions
Baking the Cakes
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients.
- Stir the wet into the dry mixture, and add in the hot water.
- Divide the batter into the pans and bake for 30–35 minutes. Let them cool completely.
Making the Blackberry Filling
- In a saucepan, cook blackberries and sugar until they’re juicy.
- Stir in the cornstarch slurry and lemon juice until thickened.
- Cool fully.
Whipping the Cream
- Beat heavy cream, powdered sugar, and vanilla until it reaches stiff peaks.
Assembling the Cake
- Spread the blackberry filling between the layers of cake, then top with whipped cream.
- Decorate using berries, chocolate shavings, and edible flowers.
Chilling and Serving
- Chill the whole assembled cake for at least 1 hour before slicing.
Notes
Printable Recipe Card
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