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–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

A rich and elegant dessert that combines chocolate and blackberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 cups Granulated Sugar Can be reduced or replaced with a sugar substitute.
  • 3/4 cup Unsweetened Cocoa Powder Opt for high-quality cocoa powder.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1 tsp Baking Soda Works with baking powder as a leavening agent.
  • 1/2 tsp Salt Enhances flavor.
  • 2 large Large Eggs Use room temperature for optimal results.
  • 1/2 cup Vegetable Oil Can be swapped with melted butter.
  • 1 cup Buttermilk Regular milk with vinegar or lemon juice can work as a substitute.
  • 1 tsp Vanilla Extract Enhances aroma.
  • 1 cup Hot Water Helps create a smooth batter.
For the Blackberry Filling
  • 2 cups Fresh/Frozen Blackberries Frozen blackberries should be thawed and drained.
  • 2 tbsp Cornstarch Thickens the filling.
  • 1 tbsp Lemon Juice Brightens blackberry flavor.
For the Whipped Cream Topping
  • 1 cup Heavy Whipping Cream Keep cold for best results.
  • 1/4 cup Powdered Sugar Sweetens the whipped cream.
Optional Garnishes
  • 1 cup Fresh Blackberries For decoration.
  • Edible Flowers Adds a charming touch.
  • 1/4 cup Dark Chocolate Shavings Introduces decadence.
  • 1 tbsp Cocoa Powder Dusting for flair.

Equipment

  • Oven
  • Mixing Bowls
  • Cake Pans
  • Saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat eggs, vegetable oil, buttermilk, and vanilla until smooth. Gradually incorporate into the dry ingredients.
  4. Gradually stir in hot water to create a smooth batter.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.
  6. Cool the cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  7. In a saucepan, combine blackberries and sugar over medium heat until juicy. Add cornstarch slurry and lemon juice, stirring until thickened.
  8. Whip the cream with powdered sugar and vanilla until stiff peaks form.
  9. Once cooled, place one cake layer on a serving plate, spread blackberry filling, and top with second layer. Cover with whipped cream.
  10. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

For best results, avoid overmixing the batter and ensure complete cooling of the cakes before frosting.

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