Blackberry Velvet Gothic Cake Recipe
Blackberry Velvet Gothic Cake is a rich, moist chocolate cake layered with a luscious homemade blackberry filling and topped with fluffy whipped cream. This visually striking dessert combines deep cocoa flavors with the tartness of fresh blackberries, making it perfect for special occasions or as an elegant treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper to prevent sticking. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently until combined. Slowly mix in the hot water to form a smooth batter. 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. Remove from oven and let the cakes cool completely in the pans before removing.
- Make the Filling: In a medium saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the berries release their juice and the mixture begins to bubble, stirring occasionally. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, continuing to cook while stirring constantly until the filling thickens, about 2 to 3 minutes. Remove from heat and allow it to cool fully to room temperature or refrigerate for faster cooling.
- Whip the Cream: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. This will take about 3 to 5 minutes. Be careful not to overbeat, or it may turn into butter.
- Assemble the Cake: Place one cake layer on your serving plate. Spread the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Generously cover the top with the whipped cream, smoothing it evenly. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, or a dusting of cocoa powder, as desired for an elegant finishing touch.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling to set. This chilling step helps the cake hold together better when cut. Serve chilled and enjoy your decadent Blackberry Velvet Gothic Cake.
Notes
- Ensure cakes are completely cooled before assembling to prevent the whipped cream from melting.
- If using frozen blackberries, thaw and drain excess liquid before making the filling for best texture.
- You can substitute buttermilk with milk and 1 tablespoon vinegar or lemon juice.
- For extra chocolate flavor, dust the top of the whipped cream with cocoa powder just before serving.
- Store leftover cake in the refrigerator, covered, for up to 3 days.
Keywords: Blackberry Velvet Gothic Cake, chocolate cake, blackberry filling, whipped cream topping, elegant dessert, layered cake, cocoa cake
