Blackberry Velvet Gothic Cake
A chocolate layer cake with a luscious blackberry filling and airy whipped cream, perfect for any gathering or self-care occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour (240 grams) Sifted for lighter texture
- 1.5 cups granulated sugar (300 grams)
- 0.75 cups unsweetened cocoa powder (75 grams)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cups vegetable oil (180 ml)
- 1 cup buttermilk (240 ml) Can substitute with milk and vinegar
- 2 teaspoons vanilla extract
- 0.5 cups hot water (120 ml)
For the Blackberry Filling
- 1.5 cups fresh or frozen blackberries (225 grams)
- 0.25 cups granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water Make a slurry
- 1 tablespoon lemon juice
For the Whipped Cream
- 1.5 cups heavy whipping cream (360 ml)
- 0.25 cups powdered sugar (30 grams)
- 1 teaspoon vanilla extract Extra for flavor
For Decoration
- Fresh blackberries to taste Fresh blackberries for decoration
- Edible flowers to taste Edible flowers for decoration
- Dark chocolate shavings to taste Dark chocolate shavings for decoration
- Cocoa powder to taste Cocoa powder for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix all the dry ingredients; in another, whisk together the wet ingredients.
- Combine the two bowls, and stir in the hot water until smooth.
Baking the Cake
- Divide the batter into the prepared pans and bake for 30–35 minutes.
- Allow the cakes to cool completely.
Making the Blackberry Filling
- In a saucepan, cook the blackberries and sugar until juicy.
- Add the cornstarch slurry and lemon juice, stirring until thickened and then let it cool fully.
Whipping Cream
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembly
- Spread the blackberry filling between the cake layers and top with whipped cream.
- Decorate with fresh blackberries, chocolate shavings, and edible flowers.
- Chill the completed cake for at least 1 hour before slicing.
Notes
For leftovers, store covered in the fridge for up to 4 days. Can also freeze for up to 3 months.