Description
This Blackberry Velvet Gothic Cake features dark, rich chocolate layers filled with a bright, homemade blackberry preserve and topped with light, sweet whipped cream. It delivers a dramatic look with simple baking steps suitable for beginners.
Ingredients
- 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
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- Mix the dry cake ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) in one bowl. Mix the wet cake ingredients (eggs, oil, buttermilk, vanilla) in a separate bowl.
- Combine the wet and dry mixtures. Stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes. Cool the cakes completely on a rack.
- Make the filling: Combine blackberries and sugar in a saucepan. Cook until the berries release juice.
- Add the cornstarch and water mixture and the lemon juice to the saucepan. Stir constantly until the filling thickens. Cool the filling fully.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the first layer. Top with the second cake layer.
- Frost the top and sides of the cake with the whipped cream.
- Decorate with fresh blackberries, chocolate shavings, or edible flowers, if desired. Dust lightly with cocoa powder.
- Chill the assembled cake for a minimum of 1 hour before slicing and serving.
Notes
- Use room temperature ingredients for a smoother cake batter.
- Allow cakes to cool completely before applying the cream topping to avoid melting.
- Whip the cream only until stiff peaks form; stop mixing immediately when peaks hold their shape.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Whipping
- Cuisine: American