Blackberry Velvet Gothic Cake Recipe
Blackberry Velvet Gothic Cake is a rich and moist chocolate layered cake combined with a luscious blackberry filling and topped with whipped cream, fresh blackberries, dark chocolate shavings, and edible flowers. This visually stunning and flavorful dessert is perfect for special occasions or when you want an elegant, fruity twist on a classic chocolate cake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
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 (cornstarch slurry)
- 1 tablespoon lemon juice
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Decorations
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
- Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper. In one bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, then add vegetable oil, buttermilk, and vanilla extract; mix well. Gradually add the dry ingredients to the wet, stirring just until combined. Carefully mix in the hot water until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pans before removing.
- Make the Filling: In a medium saucepan over medium heat, combine blackberries and granulated sugar. Cook, stirring occasionally, until the berries release their juices and the mixture becomes bubbly and juicy, about 5-7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens, about 1-2 minutes. Remove from heat and let the filling cool completely.
- Whip the Cream: Using a stand mixer or electric hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Place one cake layer on your serving plate and spread the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread the whipped cream generously over the top and sides of the cake. Decorate the cake with fresh blackberries, edible flowers, and dark chocolate shavings. Finally, lightly dust the surface with cocoa powder for an elegant finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Serve chilled for the best texture and taste experience.
Notes
- Make sure the cake layers are completely cooled before assembling to prevent the whipped cream from melting.
- If fresh blackberries aren’t available, frozen can be used but ensure they are fully thawed and drained before making the filling.
- This cake is best served within 2 days for optimal freshness.
- To make ahead, bake the cake layers and prepare the blackberry filling a day in advance; store separately refrigerated until assembling.
- For a dairy-free version, substitute the heavy cream with coconut cream and use a plant-based milk for the buttermilk.
Keywords: blackberry velvet cake, chocolate cake, berry filling, whipped cream cake, gothic cake, layered cake, dessert recipe
