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–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark Decadence

Experience the rich chocolate and tart blackberry delight in this Blackberry Velvet Gothic Cake, a true showstopper for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour spooned and leveled
  • 1.5 cups granulated sugar consider substitutes like coconut sugar
  • 0.75 cups unsweetened cocoa powder use high-quality for best results
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt essential for depth
  • 2 eggs room temperature
  • 0.5 cups vegetable oil can substitute with melted butter
  • 1 cup buttermilk or milk mixed with lemon juice
  • 2 teaspoons vanilla extract pure extract recommended
  • 1 cup hot water
For the Blackberry Filling
  • 2 cups blackberries fresh or properly thawed frozen
  • 2 tablespoons cornstarch or arrowroot as alternative
  • 1 tablespoon lemon juice omit only if necessary
For the Whipped Topping
  • 1 cup heavy whipping cream must be cold
  • 0.5 cups powdered sugar adjust to taste
Optional Garnishes
  • fresh blackberries for decoration
  • edible flowers safe for culinary use
  • dark chocolate shavings for rich garnish

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • whisk
  • Hand mixer or stand mixer
  • Saucepan
  • wire racks

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Batter Mixing
  1. In a large mixing bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients until smooth. Gradually combine wet and dry ingredients, then add hot water and mix gently.
Baking
  1. Divide the batter between the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes before transferring to wire racks.
Filling Preparation
  1. Combine blackberries and sugar in a saucepan and cook until juices release. Mix cornstarch with water, stir into blackberries and cook until thickened, then cool completely.
Topping Preparation
  1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
Cake Assembly
  1. Layer one cake on a serving plate, spread blackberry filling, add the second layer, then top with whipped cream.
Chilling Before Serving
  1. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Mix the batter gently to avoid dense texture. Ensure cakes are completely cool before frosting.

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