Blackberry Velvet Gothic Cake
A delightful and elegant cake featuring rich chocolate layers with a sweet and tangy blackberry filling, perfect for special occasions and casual dinners alike.
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.
Notes
Allow the cakes to cool completely before adding the filling to avoid melting the whipped cream. You can use strawberries or raspberries 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.