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Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream Recipe

Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream Recipe
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★★★★★

5.1 from 22 reviews

Blackberry Velvet Gothic Cake is a rich, dark chocolate cake layered with a luscious blackberry filling and topped with fluffy whipped cream. This decadent dessert combines intense cocoa flavors with tart blackberries to create a visually stunning and delicious treat perfect for special occasions or any time you crave a luxurious cake with a fruity twist.

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

  1. Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Stir in the hot water carefully—it will thin the batter. Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing.
  2. Make the Filling: In a saucepan over medium heat, combine the blackberries and sugar. Cook until the berries release their juices and become soft, about 5-7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to stir until the mixture thickens, about 2 minutes. Remove from heat and transfer to a bowl to cool completely, then refrigerate if necessary.
  3. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a hand or stand mixer on high speed until stiff peaks form. Be careful not to overbeat to prevent the cream from turning into butter.
  4. Assemble the Cake: Place one cake layer on a serving plate. Spread the blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread the whipped cream generously over the top and sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and/or dust with cocoa powder as desired.
  5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Slice and serve chilled for the best texture and taste experience.

Notes

  • Use room temperature eggs for better batter consistency.
  • If using frozen blackberries for the filling, thaw and drain excess liquid before cooking.
  • The hot water in the cake batter enhances the cocoa flavor and creates a moist texture.
  • For a dairy-free variation, substitute heavy cream with coconut cream and buttermilk with almond milk mixed with vinegar.
  • Make sure cakes are completely cooled before assembling to prevent the filling and cream from melting.
  • Store leftovers covered in the fridge for up to 3 days.

Nutrition

Keywords: blackberry velvet cake, gothic cake, chocolate cake, blackberry filling, whipped cream cake, dark chocolate dessert, layered cake, fruit filling cake

Find it online: https://dailysimplerecipe.com/blackberry-velvet-gothic-cake-a-dark-lush-dessert-dream-recipe/