Blackberry Velvet Gothic Cake
A deeply rich chocolate cake layered with luscious blackberry filling and topped with airy vanilla whipped cream. Each slice offers a balance of dark cocoa, sweet berries, and silky cream—a showstopper for any celebration or cozy night in.
Calories:
Ingredients
For the Cake:
- 2 cups all-purpose flour 240 g
- 1½ cups granulated sugar 300 g
- ¾ cup unsweetened cocoa powder 75 g
- 1½ 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
For the Blackberry Filling:
- 1½ cups fresh or frozen blackberries 225 g
- ¼ cup granulated sugar 50 g
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
For the Cream Topping:
- 1½ cups heavy whipping cream 360 ml
- ¼ cup powdered sugar 30 g
- 1 teaspoon vanilla extract
Optional Garnishes:
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two cake pans. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in one bowl.
- In another, mix eggs, oil, buttermilk, and vanilla. Combine both mixtures, then stir in hot water until smooth and glossy.
- Pour into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- Cook blackberries and sugar in a saucepan until juicy. Add cornstarch mixture and lemon juice, stirring until thickened. Cool and strain for a smoother texture.
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Layer one cake, spread the blackberry filling, then top with the second layer. Frost with whipped cream, creating soft swirls.
- Chill for at least an hour, then garnish with fresh berries, chocolate shavings, or cocoa before serving.