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Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.7 from 138 reviews

A decadent Blackberry Velvet Gothic Cake featuring rich cocoa layers layered with a luscious blackberry filling and topped with fluffy whipped cream, fresh blackberries, edible flowers, and dark chocolate shavings. Perfectly moist and indulgent, this visually stunning cake blends fruity tartness with velvety chocolate in an elegant dessert.

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

  1. 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 a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually add the wet ingredients into the dry, mixing gently until just combined. Pour in the hot water and stir carefully 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 oven and let the cakes cool completely in the pans before removing them.
  2. Make the Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook, stirring occasionally, until the berries release their juices and soften, about 5 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens to a jam-like consistency, about 2 minutes. Remove from heat and set aside to cool fully before assembling.
  3. Whip the Cream: In a chilled mixing bowl, 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.
  4. Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread or pipe the whipped cream over the top and around the sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and dust lightly with cocoa powder for an elegant finish.
  5. Chill and Serve: Refrigerate the assembled cake for at least one hour to set and allow flavors to meld. Slice with a sharp knife and serve chilled for the best taste and presentation.

Notes

  • Ensure cakes are completely cool before assembling to prevent whipping cream from melting.
  • You can substitute buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar if needed.
  • Use fresh blackberries for the filling if possible for better texture and flavor.
  • If storing, keep the cake refrigerated and consume within 2-3 days for optimal freshness.
  • For a stronger chocolate flavor, use Dutch-processed cocoa powder.

Keywords: blackberry cake, gothic cake, velvet cake, chocolate cake, whipped cream cake, berry filling, layered cake, dessert recipe

Find it online: https://dinewithdylan.com/blackberry-velvet-gothic-cake-recipe/