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Blackberry Velvet Gothic Cake

Savor the Magic of Blackberry Velvet Gothic Cake Today

This delightful Blackberry Velvet Gothic Cake features rich chocolate layers and a luscious berry filling, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted if needed.
  • 1.5 cups Granulated Sugar Brown sugar offers a deeper flavor.
  • 0.75 cups Unsweetened Cocoa Powder Opt for high-quality cocoa for the best results.
  • 1.5 teaspoons Baking Powder Ensure freshness for optimal rising.
  • 1.5 teaspoons Baking Soda Ensure freshness for optimal rising.
  • 1 teaspoon Salt Kosher salt provides a milder taste.
  • 2 large Eggs Replace with flax eggs for a vegan twist.
  • 0.5 cups Vegetable Oil Melted coconut oil can add a different flavor dimension.
  • 1 cup Buttermilk Yogurt mixed with water can be a suitable substitute.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for superior taste.
  • 1 cup Hot Water Activates cocoa, yielding a moist cake.
For the Blackberry Filling
  • 2 cups Blackberries Frozen blackberries are a viable alternative.
  • 2 tablespoons Cornstarch Arrowroot powder can be used as a substitute.
  • 2 tablespoons Lemon Juice Lime juice works well if lemon juice is unavailable.
For the Topping
  • 1 cup Heavy Whipping Cream Light cream can offer a lighter alternative.
  • 0.25 cups Powdered Sugar Sweetens and stabilizes the whipped cream topping.
Optional Garnishes
  • Fresh Blackberries
  • Edible Flowers
  • Dark Chocolate Shavings
  • Cocoa Powder

Equipment

  • Mixing bowl
  • Measuring Cups
  • Whisk
  • Hand mixer
  • Cake Pans
  • Saucepan
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Gradually mix the wet ingredients into the dry ingredients and then add the hot water to thin the batter.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the blackberry filling by cooking blackberries and sugar in a saucepan, then thicken with cornstarch and lemon juice.
  8. Whip the heavy cream with powdered sugar until stiff peaks form.
  9. Assemble the cake by layering the first cake, adding blackberry filling, then the second layer, topping with whipped cream.
  10. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Chilling the cake is essential for the flavors to meld beautifully and the cream to set.

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