Name: Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
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); 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; 1 1/2 cups heavy whipping cream (360 ml); 1/4 cup powdered sugar (30 grams); 1 teaspoon vanilla extract; Fresh blackberries; Edible flowers; Dark chocolate shavings; Cocoa powder dusting

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Introduction

The Blackberry Velvet Gothic Cake is a dark, lush dessert that combines rich cocoa with vibrant blackberry filling. Its dramatic appearance and deep flavors make it perfect for special occasions or when you want to impress with a unique treat.

A round chocolate cake with two layers is shown, the bottom layer is a dark brown crumbly cake base, and the top layer is a smooth glossy dark chocolate ganache. On top of the cake, a pile of shiny blackberries sits, each blackberry plump and textured, adding a fresh look. The cake rests on a white round wooden board placed on a table with a white marbled texture. In the background, there is a plant with purple flowers and green leaves. photo taken with an iphone --ar 4:5 --v 7

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)
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
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract
Fresh blackberries (for garnish)
Edible flowers (for garnish)
Dark chocolate shavings (for garnish)
Cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper to ensure easy removal.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Stir in the hot water carefully to create a smooth batter.
Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
Step 6: To make the blackberry filling, combine the blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juices and soften, about 5 minutes.
Step 7: Stir in the cornstarch mixture and lemon juice, and continue to cook until the filling thickens, about 2 to 3 minutes. Remove from heat and cool completely.
Step 8: For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Step 9: Place one cake layer on a serving plate and spread the cooled blackberry filling evenly over the top. Add the second cake layer on top and cover with whipped cream.
Step 10: Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
Step 11: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.

Tips & Variations

Use frozen blackberries if fresh are unavailable—just thaw and drain excess liquid before cooking.
For a vegan version, substitute eggs with flax eggs and use almond milk with vinegar instead of buttermilk, and coconut cream for whipping.
Adding a splash of blackberry liqueur to the filling can enhance the fruit’s flavor.
Swap fresh edible flowers for mint leaves if you prefer a less floral decoration.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it fresh, cover tightly with plastic wrap or place in an airtight container. Allow the cake to sit at room temperature for 15-20 minutes before serving to soften the whipped cream. This cake does not freeze well due to the delicate whipped cream topping.

How to Serve

A round cake with three visible layers sits on a wooden board; the bottom layer is a dark, crumbly chocolate base, the middle layer is a smooth, dark purple creamy frosting, and the top layer is glossy dark purple frosting spread evenly. A pile of fresh blackberries, black with tiny shiny bumpy texture, is placed in the center on top of the frosting. The cake is set on a white marbled surface with some green leaves and a purple flower pot in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store in the refrigerator to keep them moist.

What can I use if I don’t have buttermilk?

To substitute buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to replicate the tangy flavor and acidity.