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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Decadent Delight Awaits

Experience the indulgent Blackberry Velvet Gothic Cake, blending rich chocolate and tangy blackberry in every slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with gluten-free blend.
  • 1.5 cups Granulated sugar
  • 0.75 cups Unsweetened cocoa powder Use high-quality cocoa.
  • 1.5 tsps Baking powder Ensure it's fresh.
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs No substitutions recommended.
  • 0.5 cups Vegetable oil Can replace with melted butter.
  • 1 cup Buttermilk Can substitute with yogurt or milk-lemon juice mixture.
  • 2 tsps Vanilla extract Can substitute with almond extract.
  • 1 cup Hot water Activates cocoa powder.
For the Filling
  • 2 cups Blackberries Frozen blackberries can be used (thaw and drain).
  • 0.5 cups Granulated sugar For filling.
  • 2 tbsp Cornstarch Can be replaced with flour.
  • 1 tbsp Lemon juice
For the Topping
  • 1 cups Heavy whipping cream
  • 2 tbsp Powdered sugar
Optional Garnishes
  • Fresh blackberries
  • Edible flowers
  • Dark chocolate shavings
  • Cocoa powder For dusting.

Equipment

  • Oven
  • Cake Pans
  • Mixing Bowls
  • Electric Mixer
  • Saucepan

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare cake pans with grease and parchment paper.
  2. Whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, oil, buttermilk, and vanilla until smooth.
  4. Combine wet and dry ingredients, then stir in one cup of hot water until smooth.
  5. Divide batter into prepared pans and bake for 30–35 minutes, cool in pans for 10 minutes.
  6. Prepare the blackberry filling by cooking blackberries and sugar, then thicken with cornstarch slurry.
  7. Whip the heavy cream with powdered sugar until stiff peaks form.
  8. Assemble the cake: place one layer, add blackberry filling, then top with the second layer and whipped cream.
  9. Decorate with optional garnishes as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 300mgPotassium: 220mgFiber: 3gSugar: 34gVitamin A: 5IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store the assembled cake in the fridge for up to 3 days or freeze the layers individually for up to 2 months. Reheat gently if desired.

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