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Blackberry Velvet Gothic Cake

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A rich and decadent chocolate cake layered with a tart blackberry filling and topped with fluffy whipped cream, perfect for special occasions.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 120 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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
  • Fresh blackberries (for decoration)
  • Edible flowers (for decoration)
  • Dark chocolate shavings (for decoration)
  • Cocoa powder (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, 1 1/2 cups of sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another mixing bowl, beat the eggs. Add vegetable oil, buttermilk, and 2 teaspoons of vanilla extract, stirring until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined. Carefully add the hot water, mixing until smooth.
  5. Divide the batter evenly between the cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Allow to cool completely.
  6. For the blackberry filling, combine blackberries and 1/4 cup sugar in a saucepan and cook over medium heat until juices are released.
  7. Add cornstarch slurry and lemon juice to the mixture, stirring constantly until thickened. Remove from heat and cool.
  8. For the whipped cream, beat heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  9. Assemble the cake: place one layer on a plate, spread the blackberry filling, top with the second layer, and decorate with whipped cream, fresh blackberries, flowers, and chocolate shavings.
  10. Chill the assembled cake in the refrigerator for at least 1 hour before slicing.

Notes

Make sure all ingredients are at room temperature for best results. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://daytasty.com/blackberry-velvet-gothic-cake-3/