If you’re looking to impress your friends or family with a stunning dessert, then look no further than this Blackberry Velvet Gothic Cake. Rich, velvety, and bursting with the flavor of blackberries, this cake embodies a gothic elegance that takes the classic chocolate cake to new heights. The layers of rich cocoa cake pair beautifully with a tangy blackberry filling and fluffy whipped cream, creating a delightful treat perfect for any occasion.

What Makes This So Good

Lush Texture: The combination of buttermilk and oil in the cake lends an incredible moistness.
Rich Flavor: The deep chocolate flavor, balanced by the tartness of blackberries, is irresistible.
Aesthetic Appeal: Adorned with edible flowers and dark chocolate shavings, it’s a feast for the eyes as well.

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, and cocoa powder for decoration

Smart Swaps

Gluten-Free Option: Use a 1-to-1 gluten-free baking mix instead of all-purpose flour.
Dairy-Free Option: Substitute the buttermilk with almond milk and the heavy whipping cream with coconut cream.
Sugar-Free Version: Replace granulated sugar with a sugar alternative like erythritol in the same ratio.

Sourcing Tips

Blackberries: For the freshest blackberries, look for plump, deep purple fruits with a slight sheen. If using frozen, ensure they’re not clumped together.
Cocoa Powder: A high-quality Dutch-processed cocoa powder will enhance the rich chocolate flavor.

Directions

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.
Prepare Dry and Wet Ingredients: In one bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, vegetable oil, buttermilk, and vanilla extract. Mix well.
Combine: Stir the wet ingredients into the dry ingredients until smooth. Gradually add the hot water, mixing until just combined.
Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
Make the Filling: In a saucepan over medium heat, combine the blackberries and 1/4 cup of sugar. Cook until the blackberries are juicy (about 5-7 minutes). Add the cornstarch mixed with water and lemon juice, stirring until the mixture thickens. Allow it to cool.
Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake: Place one cake layer on a serving plate. Spread half of the blackberry filling on top. Add the second cake layer, then spread the whipped cream over it. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
Chill and Serve: Chill the assembled cake for at least 1 hour before slicing for the best results.

Pro Tips

Make-Ahead: The cake can be baked a day in advance and stored in the refrigerator until ready to assemble.
Transport: Use a cake carrier to keep your cake safe during transport.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor.

Variations

Berry Medley: Mix in raspberries or blueberries for a mixed berry filling.
Chocolate Ganache: Drizzle chocolate ganache over the top instead of whipped cream for an extra chocolatey touch.
Vegan Version: Use flax eggs, plant-based milk, and aquafaba to create a vegan-friendly version of this cake.

FAQs

Can I use frozen blackberries?
Yes, frozen blackberries work just as well as fresh ones. Just ensure they are thawed before use.
How can I make the cake ahead of time?
You can bake the cakes a day in advance and keep them wrapped tightly in plastic wrap in the refrigerator.
Can I substitute the buttermilk?
Yes, substitute with an equal amount of milk mixed with a splash of lemon juice or vinegar to create a buttermilk substitute.

Enjoy creating this delightful Blackberry Velvet Gothic Cake; it’s sure to be a centerpiece for any gathering!

Blackberry Velvet Gothic Cake

Print Recipe

A rich and velvety dessert bursting with blackberry flavor, perfect for impressing guests.

Total Time: 65 minutes
Yield: 12 servings

Ingredients

Scale

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, and dark chocolate shavings for decoration

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Instructions

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, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the eggs, vegetable oil, buttermilk, and vanilla extract. Mix well.
Stir the wet ingredients into the dry ingredients until smooth, then gradually add the hot water, mixing until just combined.
Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
In a saucepan over medium heat, combine the blackberries and 1/4 cup of granulated sugar. Cook until the blackberries are juicy (about 5-7 minutes). Add the cornstarch mixed with water and lemon juice, stirring until the mixture thickens. Allow it to cool.
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate and spread half of the blackberry filling on top. Add the second cake layer, then spread the whipped cream over it. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
Chill the assembled cake for at least 1 hour before slicing for optimal flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Author: soukaina
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian