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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Your Next Celebration

Indulge in a delightful Blackberry Velvet Gothic Cake, a rich chocolate dessert with a luscious filling that’s perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour gluten-free flour can be substituted
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder choose high-quality cocoa
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup vegetable oil can substitute with melted butter
  • 1 cup buttermilk or milk mixed with vinegar/yogurt
  • 2 tsp vanilla extract pure extract preferred
  • 1 cup hot water
For the Blackberry Filling
  • 2 cups blackberries fresh or frozen, thaw and drain frozen
  • 2 tbsp cornstarch no substitutes suggested
  • 2 tbsp lemon juice
For the Whipped Topping
  • 1 cup heavy whipping cream ensure chilled
  • 2 tbsp powdered sugar for sweetening and stabilizing
Optional Garnishes
  • fresh blackberries for decoration
  • edible flowers for an elegant touch
  • dark chocolate shavings for contrast
  • cocoa powder for dusting

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • Saucepan
  • 8-inch or 9-inch round cake pans
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare the cake pans by greasing and lining them with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the wet ingredients: eggs, oil, buttermilk, and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry, stirring gently; then fold in the hot water.
  5. Divide the batter between 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 to a wire rack to cool completely.
  7. For the filling, cook blackberries and sugar in a saucepan until juicy, then thicken with cornstarch slurry and lemon juice, and let cool.
  8. Whip the cream with powdered sugar until stiff peaks form.
  9. Assemble the cake by layering one cake, adding blackberry filling, placing the second cake, and topping with whipped cream.
  10. Chill the cake for at least 1 hour, then garnish with optional toppings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Avoid overmixing and ensure the cake layers cool completely before frosting to maintain texture.

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