Blackberry Velvet Gothic Cake is a delightful dessert that brings a touch of elegance to any table. This cake features rich chocolate layers paired with a sweet and tangy blackberry filling, creating a delicious contrast of flavors. It’s not only beautiful but also simple enough for anyone to make, making it perfect for family gatherings, birthdays, or just a cozy dinner at home.
Why You Will Love This Blackberry Velvet Gothic Cake
This cake is a true crowd-pleaser. It combines classic flavors that everyone loves. The chocolate is rich, while the blackberries add a fruity brightness. With straightforward steps and common ingredients, this dessert is as easy to prepare as it is to enjoy. It’s perfect for both special occasions and casual family dinners.
How to Make Blackberry Velvet Gothic Cake
Creating this dessert is simple and fun. You start by baking two chocolate cake layers. While they’re cooling, you prepare a luscious blackberry filling. Then, it’s all about assembling and decorating the cake with whipped cream and fresh berries. The whole process is beginner-friendly, allowing you to impress your family without hassle.
What You Need
- 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
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Step-by-Step
Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. In one bowl, mix your dry ingredients. In another bowl, mix your wet ingredients. Combine both bowls together, then stir in the hot water until smooth. Divide the batter into the pans and bake for 30–35 minutes. Let them cool completely.
Make the Filling: In a saucepan, cook the blackberries with sugar until they become juicy. Add the cornstarch slurry and lemon juice. Stir until thickened, then let it cool fully.
Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake: Spread the blackberry filling between the cooled cake layers. Top with whipped cream and decorate with fresh berries, dark chocolate shavings, or edible flowers.
Chill and Serve: Chill the assembled cake for at least 1 hour before slicing for the best results.
How to Serve Blackberry Velvet Gothic Cake
This cake is delightful on its own, but a scoop of vanilla ice cream pairs wonderfully with it. It’s great for birthday celebrations, family gatherings, or any festive occasion. You could also serve it with a light dusting of cocoa powder or a drizzle of chocolate sauce for an extra touch of sweetness.
How to Store Blackberry Velvet Gothic Cake
To keep your cake fresh, store it in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out. If you have leftovers, you can freeze individual slices. Just make sure to wrap them well in plastic wrap and place them in an airtight container.
Recipe Tips
- Allow the cakes to cool completely before adding the filling to avoid melting the whipped cream.
- If you prefer, strawberries or raspberries can be used instead of blackberries for a different flavor.
- For a richer taste, consider using dark chocolate cocoa powder.
- Make the blackberry filling ahead to save time on the day you plan to serve the cake.
- Don’t rush the chilling step; this helps the flavors meld beautifully.
Variations & Swaps
- Vegan Version: Substitute eggs with flaxseed meal and use almond milk instead of buttermilk.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Different Fruit Fillings: Try other berries like strawberries or blueberries for a delicious twist.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just store them in the fridge. Also, prepare the blackberry filling ahead and chill it. Assemble the cake on the day you want to serve it for the freshest taste.
Can I freeze leftovers?
Absolutely! You can freeze individual slices wrapped tightly in plastic wrap and then in foil or an airtight container. It will last for up to 3 months in the freezer. Thaw in the refrigerator before serving.
What can I use instead of buttermilk?
You can easily make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes before using. Almond milk or yogurt can also work as alternatives.
How can I prevent the cake from sinking in the middle?
Make sure your baking powder and baking soda are fresh. Don’t overmix the batter, and ensure your oven is preheated before baking.
What do I do if the filling is too runny?
If the blackberry filling is too runny, return it to the heat and add a little more cornstarch mixed with water, cooking it until thickened to your liking.
This cake is approachable and offers a chance to create something beautiful and delicious, perfect for any occasion!
Blackberry Velvet Gothic Cake
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour (240 grams)
- 1.5 cups granulated sugar (300 grams)
- 0.75 cup unsweetened cocoa powder (75 grams)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml)
- 2 teaspoons vanilla extract
- 0.5 cup hot water (120 ml)
For the Blackberry Filling
- 1.5 cups fresh or frozen blackberries (225 grams)
- 0.25 cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
For the Whipped Cream
- 1.5 cups heavy whipping cream (360 ml)
- 0.25 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
For Decoration
- to taste Fresh blackberries
- to taste Edible flowers
- to taste Dark chocolate shavings
- to taste Cocoa powder dusting
Instructions
Bake the Cakes
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix your dry ingredients. In another bowl, mix your wet ingredients.
- Combine both bowls together, then stir in the hot water until smooth.
- Divide the batter into the pans and bake for 30–35 minutes. Let them cool completely.
Make the Filling
- In a saucepan, cook the blackberries with sugar until they become juicy.
- Add the cornstarch slurry and lemon juice. Stir until thickened, then let it cool fully.
Whip the Cream
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake
- Spread the blackberry filling between the cooled cake layers.
- Top with whipped cream and decorate with fresh berries, dark chocolate shavings, or edible flowers.
Chill and Serve
- Chill the assembled cake for at least 1 hour before slicing for the best results.
