Is there anything better than the allure of a slice of a luscious cake? The moment you cut into this Blackberry Velvet Gothic Cake, it’s like opening a treasure chest of flavors. Rich chocolatey layers, tart blackberry filling, and clouds of whipped cream come together in a dessert that’s as beautiful as it is delicious. I first stumbled upon this recipe during a late-night baking session, and it stole my heart—one decadent slice at a time. Trust me, this cake is not just a feast for the eyes but a delightful experience for the taste buds.
Why you’ll love this recipe
Let’s talk about what makes this cake a total showstopper. Picture this: moist chocolate cake filled with a vibrant blackberry compote that dances on your palate. It’s a delightful blend of sweet and slightly tart, perfectly balanced. Each bite is a luxurious experience, where the richness of cocoa meets the fresh burst of juicy blackberries. Whether you’re celebrating a special occasion or simply indulging yourself, this cake is bound to impress.
What really makes it shine is its versatility. You can easily dress it up or down; sprinkle some edible flowers and dark chocolate shavings on top for an elegant look or keep it simple for a cozy weeknight treat. Plus, it’s a conversation starter at parties, giving you the perfect excuse to share your baking adventures with friends! Trust me, once you whip this up, it may just become your go-to dessert.
Gather these key ingredients
The heart and soul of any great cake lie in its ingredients. Here’s what you’ll need to craft your masterpiece:
- All-purpose flour (2 cups/240 grams): This forms the cake’s structure, helping it rise beautifully.
- Granulated sugar (1 ½ cups/300 grams): Sweetness, of course, but also helps create that perfect moist texture.
- Cocoa powder (¾ cup/75 grams): Dark, unsweetened cocoa powder is your best friend here, lending that deep, cocoa flavor.
- Baking powder & Baking soda: These leavening agents work together to give the cake lift and fluffiness.
- Salt (½ teaspoon): Just a pinch enhances all the flavors.
- Eggs (3 large): They add richness and bind everything together.
- Vegetable oil (¾ cup/180 ml): This makes the cake super moist.
- Buttermilk (1 cup/240 ml): The tanginess from buttermilk contributes not just flavor but lightens the batter too.
- Vanilla extract (2 teaspoons): The magic ingredient to amplify sweet aromas.
- Hot water (½ cup/120 ml): This is a secret tip—adding hot water loosens the batter and makes it beautifully soft.
- Blackberries (1 ½ cups/225 grams): Fresh or frozen, these are the star of your filling!
- Lemon juice (1 tablespoon): Adds a splash of brightness to the blackberry filling.
- Cornstarch (2 tablespoons, mixed with 2 tablespoons water): This thickens your compote, creating the perfect spreadable filling.
- Heavy whipping cream (1 ½ cups/360 ml): We’re whipping this into submission for a luxurious cream topping.
- Powdered sugar (¼ cup/30 grams): Sweetens the whipped cream without the graininess.
- Fresh blackberries, Edible flowers, Dark chocolate shavings, and Cocoa powder: For that gorgeous final touch!
Preparing Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Let’s get our hands a little messy and bring this cake to life!
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Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. Don’t skip the lining—it ensures easy removal later!
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Mix the Dry Ingredients: In one bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
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Combine the Wet Ingredients: In another bowl, beat the eggs, then add vegetable oil, buttermilk, vanilla extract, and hot water. Mix it well.
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Bring It Together: Gently fold the dry mixture into the wet one using a spatula until just combined. Be careful not to overmix—lumps are welcome!
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Divide & Bake: Pour the batter evenly into your prepared pans and pop them into the oven for 30 to 35 minutes. The cakes are done when a toothpick comes out clean. Let them cool completely before removing them from the pans.
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Prepare the Blackberry Filling: In a saucepan, cook the blackberries and sugar over medium heat until they get nice and juicy. Add the cornstarch slurry and lemon juice, stirring until you’ve got a thick and luscious filling. Let it cool fully before using it.
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Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla until you reach stiff peaks. Oh, this is going to be dreamy!
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Now Assemble: Place one layer of cake on your serving plate. Spread half of the blackberry filling over the top. Add the second cake layer, then generously top with whipped cream.
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Decorate: Feel free to go wild! Scatter fresh blackberries, dark chocolate shavings, and a light dusting of cocoa powder or edible flowers for an elegant touch.
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Chill: Pop your masterpiece in the fridge for at least an hour before slicing. It helps the flavors meld together beautifully!
Serving suggestions
Now that you’ve created a stunning cake, how do you present it for maximum impact? Slice generous portions and serve each piece with a dollop of whipped cream on the side. Add a few fresh blackberries for that gorgeous visual contrast. If you’re feeling fancy, drizzle on a bit of chocolate sauce or serve with a scoop of vanilla ice cream. It’s all about those layers of flavor!
This cake pairs beautifully with coffee or a lightly sweetened dessert wine. The balance of rich chocolate and vibrant blackberries makes it a decadent treat for gatherings or simply to enjoy at home with a cup of tea.
Storage and reheating tips
Got leftovers? (If you do, I’m impressed!) To keep your cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It will be good at room temperature for a day or two, but I recommend refrigerating after that to maintain its moisture.
If you want to freeze pieces, slice them up neatly, wrap them in plastic wrap, and then pop them in a freezer bag. Just remember to enjoy them within a couple of months for the best quality. Thaw in the fridge to retain that soft texture upon serving!
Pro chef tips
- Sifting flour: Always sift your cocoa powder and flour to avoid any lumps and ensure a light texture.
- Room temperature ingredients: Take your eggs and buttermilk out ahead of time. Room temperature ingredients blend better and create a more uniform batter!
- Don’t skip the cooling: Make sure the cakes are completely cool before adding the filling and topping; otherwise, the cream might melt and mess up that gorgeous presentation.
- Conduct the taste test: You know, just in case you need to make sure the filling is as fantastic as you imagined!
Creative Twists
Looking to experiment? Swap out fresh blackberries for raspberries or cherries for an exciting variation. Infuse your whipped cream with flavors like almond or orange zest for an extra kick. You could even add melted dark chocolate into the batter for a truly indulgent chocolate experience!
Want a lighter version? Try substituting Greek yogurt for the buttermilk and reducing the sugar a bit—voila, a less guilty treat to satisfy your craving!
Ingredients list
- 2 cups all-purpose flour (240 grams)
- 1 ½ cups granulated sugar (300 grams)
- ¾ cup unsweetened cocoa powder (75 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml)
- 2 teaspoons vanilla extract
- ½ cup hot water (120 ml)
- 1 ½ cups fresh or frozen blackberries (225 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
- 1 ½ cups heavy whipping cream (360 ml)
- ¼ cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries, Edible flowers, Dark chocolate shavings, Cocoa powder dusting
Directions to follow
- Preheat oven to 350°F (175°C), grease and line two 8-inch or 9-inch cake pans.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, then mix in oil, buttermilk, vanilla, and hot water.
- Combine wet and dry ingredients until just mixed.
- Divide batter into pans and bake for 30-35 minutes.
- Cool cakes completely in the pans.
- For the filling, cook blackberries with sugar until juicy, then stir in cornstarch slurry and lemon juice until thickened. Cool.
- Whip cream with powdered sugar and vanilla.
- Assemble: layer cake, spread blackberry filling, add second layer, top with whipped cream.
- Decorate and chill for at least 1 hour before serving.
Your questions answered
- Can I use different types of berries? Absolutely! Fresh strawberries or blueberries can also work beautifully as substitutes.
- How do I know when the cake is done? A toothpick inserted into the center should come out clean—if not, give it a few more minutes!
- What if I don’t have buttermilk? You can mix milk with a bit of vinegar or lemon juice to mimic buttermilk’s acidity.
- What’s the best way to slice this cake? Use a sharp, serrated knife for clean cuts—this is key for preserving that beautiful layered look!
- Can I make this cake ahead of time? Sure! You can bake the layers a day ahead and assemble it just before serving for optimal freshness.
It’s been a true joy to share this delightful recipe with you. I hope you feel inspired to bring it to life in your own kitchen! Remember, cooking is as much about experimenting and enjoying the process as it is about the final product. Let your creativity flow, make this dessert your own, and don’t forget to share your sweet success stories! 🍰✨
Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Description
Indulge in the luxurious flavors of this Blackberry Velvet Gothic Cake that combines rich chocolate layers with tart blackberry filling and whipped cream.Key Ingredients
Cake Ingredients
Blackberry Filling Ingredients
Whipped Cream Topping
Decoration
Instructions
Cake Preparation
-
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. -
Mix the Dry Ingredients
In one bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. -
Combine the Wet Ingredients
In another bowl, beat the eggs, then add vegetable oil, buttermilk, vanilla extract, and hot water. Mix it well. -
Bring It Together
Gently fold the dry mixture into the wet one using a spatula until just combined. Be careful not to overmix. -
Divide & Bake
Pour the batter evenly into your prepared pans and bake for 30 to 35 minutes. Let them cool completely before removing from the pans.The cakes are done when a toothpick comes out clean.
Blackberry Filling Preparation
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Prepare the Filling
In a saucepan, cook the blackberries and sugar over medium heat until juicy. Stir in cornstarch slurry and lemon juice until thickened. Let cool before using.
Assembly
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Whip the Cream
In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla until you reach stiff peaks.This is for your luxurious cream topping. -
Assemble the Cake
Place one layer of cake on your serving plate. Spread half of the blackberry filling over the top. Add the second layer, then generously top with whipped cream. -
Decorate
Decorate with fresh blackberries, dark chocolate shavings, and a light dusting of cocoa powder or edible flowers. -
Chill
Refrigerate for at least 1 hour before slicing.This helps the flavors meld together beautifully.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 300mg13%
- Potassium 200mg6%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 6g12%
- Vitamin A 600 IU
- Vitamin C 5 mg
- Calcium 50 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 10 mcg
- Vitamin B12 0.5 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 50 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 1 mg
- Selenium 10 mcg
- Copper 0.1 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
