Blackberry Velvet Gothic Cake
A dark, luscious dessert combining the beauty of blackberries and the richness of chocolate, perfect for any baking novice or seasoned pro.
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
Make sure your cakes cool fully before layering them to prevent melt-downs and sogginess. For a lighter version, use low-fat yogurt instead of buttermilk. You can also use a mix of fresh and frozen blackberries for varied flavor.