Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream

Delight in the Art of Baking a Blackberry Velvet Gothic Cake

There’s something truly magical about the Blackberry Velvet Gothic Cake. Picture a rich, dark chocolate cake layered with luscious blackberry filling and clouds of whipped cream. It’s a dessert that invites indulgence and ignites the senses, perfect for celebrations or just because you deserve a treat. Whether you’re impressing guests or simply enjoying a cozy afternoon, this cake brings a touch of decadence to any occasion. I’ve baked this cake more times than I can count, each time savoring the delight it brings to friends and family.

Why This Recipe Is Worth Your Time

What Sets This Recipe Apart

This cake isn’t just another dessert; it combines deep, velvety chocolate with the tartness of fresh blackberries, creating a layered symphony of flavors and textures that’s hard to resist. The richness of the cocoa pairs beautifully with the natural sweetness of the fruit, making it a delightful contrast on the palate. Additionally, this recipe is simple enough for bakers of all levels, yet impressive enough to wow even the most discerning dessert aficionados.

“The Blackberry Velvet Gothic Cake is my go-to for special occasions! Everyone raves about the flavors and the stunning presentation. It’s definitely a showstopper!” – Jamie T.

Preparing Your Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream

Your Easy Cooking Guide

Making the Blackberry Velvet Gothic Cake is a delightful experience that unfolds in a few straightforward steps. You’ll start by preparing the cake batter, then create a beautifully vibrant blackberry filling, followed by whipping up some rich cream. Finally, you’ll layer and decorate the cake to create an eye-catching centerpiece. This guide breaks everything down for you, making it easy to follow along.

Gather Your Ingredients

Everything You Need for This Recipe

Before you start, make sure you have the following ingredients on hand:

• For the Cake:

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  • 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)

• For the 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

• For the Whipped Cream:

  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract

• For Decoration:

  • Fresh blackberries
  • Edible flowers
  • Dark chocolate shavings
  • Cocoa powder dusting

Note: You can substitute the blackberries with other berries if desired, depending on what’s in season or your personal preference.

Step-by-Step Directions

Instructions

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well blended.

3. Combine Wet Ingredients: In another bowl, mix the eggs, vegetable oil, buttermilk, and vanilla extract together.

4. Bring it Together: Pour the wet ingredients into the dry mixture and stir gently. Finally, add the hot water and mix until just combined.

5. Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

6. Prepare the Filling: In a saucepan over medium heat, combine the blackberries and granulated sugar and cook until the mixture becomes juicy. Stir in the cornstarch slurry and lemon juice, cooking until thickened. Set aside to cool.

7. Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla together until it reaches stiff peaks.

8. Assemble the Cake: Once the cakes are cooled, place one layer on a serving platter. Spread a generous amount of blackberry filling over it, then top with whipped cream. Place the second layer on top and repeat, decorating the top with more whipped cream, fresh blackberries, dark chocolate shavings, and edible flowers.

9. Chill the Cake: For best results, chill the assembled cake in the refrigerator for at least an hour before slicing.

The Best Way to Serve Your Delight

Serving Suggestions

To truly impress, serve your Blackberry Velvet Gothic Cake with a side of freshly brewed coffee or a scoop of vanilla ice cream. Pairing it with a fruit compote can also heighten the berry flavor experience. Consider garnishing each slice with an extra drizzle of dark chocolate sauce for an indulgent touch.

Keeping Your Cake Fresh

Storage Tips

After the magical gathering, if you find yourself with leftovers, don’t worry! This cake can be stored in the fridge, covered tightly to keep it fresh for up to 3 days. If you wish to indulge over a longer period, you can freeze individual slices wrapped in plastic wrap and then aluminum foil for up to a month. Just make sure to allow it to thaw in the refrigerator before serving.

Helpful Hints for Baking Success

Pro Chef Tips

1. Ingredient Temperature: Ensure your eggs and buttermilk are at room temperature for better mixing and to achieve a lighter texture.
2. Sifting Matters: Sift your cocoa powder to avoid lumps in your batter and ensure an even distribution of dry ingredients.
3. Test for Doneness: Since oven temperatures can vary, check your cakes a few minutes before the time is up to avoid overbaking.

Creative Twists to Elevate Your Cake

Flavor Variations

This cake is a canvas for creativity! For a fun variation, consider adding a teaspoon of espresso powder to the batter to intensify the chocolate flavor. Alternatively, you can infuse the whipped cream with a flavored extract, such as almond or hazelnut, for an exciting twist. Want a citrusy vibe? A touch of orange zest in the filling can add a lovely brightness!

Your Questions Answered

FAQ

1. What is the prep and bake time?

   • The preparation takes about 30 minutes, and baking will take 30-35 minutes.

2. Can I use frozen blackberries instead of fresh?

   • Absolutely! Frozen blackberries work perfectly in this recipe—just be sure to thaw and drain any excess moisture.

3. How can I make this gluten-free?

   • Substitute all-purpose flour with a gluten-free blend, ensuring it has a binding agent (like xanthan gum) for optimal texture.

4. Is it safe to eat leftover cake after a few days?

   • Yes, as long as it’s stored properly in the refrigerator it’s safe to eat for up to 3 days. Just ensure it’s consumed within that time frame for best quality.

Create your own magical moment with this delightful Blackberry Velvet Gothic Cake, and enjoy each layer of flavor!

Blackberry Velvet Gothic Cake

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• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich dark chocolate cake layered with luscious blackberry filling and clouds of whipped cream, perfect for celebrations or indulgent treats.

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Ingredients

Scale 1x2x3x

• 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 decoration
• Edible flowers for decoration
• Dark chocolate shavings for decoration
• Cocoa powder for dusting

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
3. In another bowl, mix the eggs, vegetable oil, buttermilk, and vanilla extract together.
4. Pour the wet ingredients into the dry mixture and stir gently. Finally, add the hot water and mix until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
6. In a saucepan over medium heat, combine the blackberries and granulated sugar and cook until the mixture becomes juicy. Stir in the cornstarch slurry and lemon juice, cooking until thickened. Set aside to cool.
7. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla together until it reaches stiff peaks.
8. Once the cakes are cooled, place one layer on a serving platter. Spread a generous amount of blackberry filling over it, then top with whipped cream. Place the second layer on top and repeat, decorating the top with more whipped cream, fresh blackberries, dark chocolate shavings, and edible flowers.
9. For best results, chill the assembled cake in the refrigerator for at least an hour before slicing.

Notes

This cake can be stored in the fridge for up to 3 days or frozen for up to a month. Sift cocoa powder for a smoother batter.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg

Keywords: cake, dessert, blackberry, chocolate, baking, celebration, whipped cream