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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake That Wows Every Time

Enjoy a delightful Blackberry Velvet Gothic Cake that combines rich chocolate layers and a tangy blackberry filling.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free blend if needed.
  • 1.5 cups Granulated Sugar Coconut sugar offers a lower glycemic index.
  • 0.75 cups Unsweetened Cocoa Powder Use high-quality cocoa for the best results.
  • 1 tsp Baking Powder Ensure they are fresh for effective leavening.
  • 1 tsp Baking Soda Ensure they are fresh for effective leavening.
  • 0.5 tsp Salt Omit if using salted butter in the recipe.
  • 3 large Eggs Room temperature eggs integrate more effectively.
  • 0.5 cups Vegetable Oil Coconut oil for a slight coconut flavor.
  • 1 cup Buttermilk Sour cream or yogurt can work as a substitute.
  • 2 tsp Vanilla Extract Pure vanilla always delivers the finest taste.
  • 1 cups Hot Water Essential for cake texture.
For the Blackberry Filling
  • 2 cups Blackberries (fresh or frozen) If using frozen, make sure they are well-thawed and drained.
  • 2 tbsp Cornstarch Arrowroot powder can be used in a pinch.
  • 2 tbsp Lemon Juice Fresh juice is always the best for flavor.
For the Cream Topping
  • 1 cups Heavy Whipping Cream Dairy-free whipping cream works well, too.
  • 0.5 cups Powdered Sugar Reduce the amount for a less sweet topping.
Optional Garnishes
  • 1 cups Fresh Blackberries
  • 1 cups Edible Flowers
  • 0.5 cups Dark Chocolate Shavings
  • 2 tbsp Cocoa Powder Dusting

Equipment

  • 8-inch or 9-inch cake pans
  • mixing bowls
  • whisk
  • Spatula
  • saucepan
  • electric mixer
  • Parchment Paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the eggs, oil, buttermilk, and vanilla extract, whisking until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients, stirring gently and then add hot water to achieve a silky batter.
  5. Divide the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the blackberry filling by cooking blackberries and sugar, then thickening with cornstarch and adding lemon juice.
  8. Whip heavy cream until soft peaks form, adding powdered sugar and vanilla until stiff peaks are reached.
  9. Assemble the cake by spreading the blackberry filling on top of one layer, then layering the second and topping with whipped cream.
  10. Chill the assembled cake for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 240mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Use fresh ingredients for the best results, and remember to chill before serving for enhanced flavor melding.

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