Introduction

The Blackberry Velvet Gothic Cake is a stunning dessert that combines rich cocoa flavors with a fresh berry filling and fluffy whipped cream topping. Perfect for special occasions or whenever you want to impress, this cake offers a beautiful balance of tartness and sweetness in every bite.

A round, two-layer chocolate cake sits on a wooden board with a black base layer. The bottom layer is dark and crumbly, while the top layer is smooth, glossy chocolate ganache with a rich, shiny texture. On top of the cake, there is a pile of fresh blackberries, dark purple and shiny, adding a natural and juicy look. The cake is placed on a wooden table with a white marbled background. In the background, a clay pot with green leaves and purple flowers is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Optional garnishes: fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Step 4: Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated.
Step 5: Stir in the hot water carefully; the batter will be thin but this ensures a moist cake.
Step 6: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
Step 7: To make the blackberry filling, place blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juices, about 5 minutes.
Step 8: Stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens. Remove from heat and let cool completely.
Step 9: For the cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Step 10: Assemble the cake by spreading the cooled blackberry filling between the cake layers. Top with the whipped cream and decorate with optional fresh blackberries, edible flowers, dark chocolate shavings, or a dusting of cocoa powder.
Step 11: Chill the assembled cake for at least 1 hour before slicing to allow the flavors to meld and make cutting easier.

Tips & Variations

Use fresh blackberries in season for the best flavor, or frozen berries if fresh are unavailable. Just thaw and drain excess liquid before using.
For a more intense chocolate flavor, try adding 1/4 teaspoon espresso powder to the dry ingredients.
If you prefer a sweeter filling, increase the sugar in the blackberry mixture by a tablespoon or two.
To make this cake dairy-free, substitute the buttermilk with a plant-based milk mixed with a teaspoon of lemon juice and use coconut cream instead of heavy cream for whipping.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best results, keep it in an airtight container to prevent the cream from absorbing fridge odors. When ready to serve, allow the cake to come to room temperature for about 15 minutes. Avoid freezing the assembled cake, as the texture of the whipped cream and berry filling may suffer.

How to Serve

A round chocolate cake with two visible layers: the bottom layer is dark, moist chocolate cake, and the top layer is smooth, glossy dark chocolate ganache evenly spread over the cake. The ganache layer shines under the light, giving a rich look. On top of the cake, there is a heap of fresh blackberries, each shiny and plump, scattered casually but fully covering the center. The cake sits on a wooden round board, and there are a few cake crumbs around the base. In the back, there is a blurred pot with pink flowers and green leaves. The surface beneath the board shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. Prepare the filling and whipped cream the day you assemble for the freshest taste.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.