Description
The Blackberry Velvet Gothic Cake is a dark, lush dessert featuring rich cocoa layers infused with fresh blackberries, layered with a blackberry filling and topped with whipped cream. This elegant cake is decorated with fresh blackberries, edible flowers, and dark chocolate shavings, making it a dramatic and delicious centerpiece for any special occasion.
Ingredients
Scale
Cake Ingredients
- 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
- 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 cake pans with parchment paper. In one bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Slowly add the dry ingredients to the wet, mixing gently until smooth. Stir in the hot water to create a thin batter. 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. Let the cakes cool completely in the pans before removing.
- Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook gently until the berries release their juice and become soft, about 5-7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue to cook and stir until the mixture thickens, then remove from heat. Allow the filling to cool fully to room temperature.
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This will create a light, fluffy topping for the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Generously spread the whipped cream over the top and sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder for a stunning finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the whipped cream to set. Slice and serve chilled for best results.
Notes
- You can use fresh or frozen blackberries for the filling; just thaw frozen berries before cooking.
- Ensure the cakes are completely cool before assembling to prevent the whipped cream from melting.
- For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Make the blackberry filling a day ahead and refrigerate to save time on the day of assembly.
- To stabilize whipped cream, you can add a teaspoon of cream of tartar or use a stabilizer if the cake needs to hold up for longer periods.
