Description

Blackberry Velvet Gothic Cake is a rich and moist chocolate cake infused with fresh blackberry filling and topped with luscious whipped cream. This cake combines the deep flavors of cocoa with the tartness of blackberries, decorated elegantly with fresh berries, dark chocolate shavings, and edible flowers, making it perfect for special occasions or an indulgent dessert.

Ingredients

Scale

Cake 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)

Blackberry Filling

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 (cornstarch slurry)
1 tablespoon lemon juice

Whipped Cream Topping

1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract

Decorations

Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

Instructions

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. In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually mix the wet ingredients into the dry ingredients until smooth. Stir in the hot water carefully to create a thin batter. Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely before assembling.
Make the Filling: In a medium saucepan, combine fresh or frozen blackberries and granulated sugar. Cook over medium heat until the berries release their juice and become soft. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, then continue to cook and stir until the mixture thickens into a jam-like consistency. Remove from heat and cool completely to room temperature to avoid melting the whipped cream later.
Whip the Cream: Using a mixer, beat the heavy whipping cream along with the powdered sugar and vanilla extract until stiff peaks form. This will be your luscious topping, providing a creamy contrast to the tangy blackberry filling.
Assemble the Cake: Place one cake layer on a serving plate and spread the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread the whipped cream evenly over the entire top layer and, if desired, slightly over the sides. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder for an elegant finish.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing. Chilling helps the filling set and the whipped cream firm up, ensuring neat slices and perfect texture when served. Enjoy this decadent blackberry velvet gothic cake as a show-stopping dessert for any celebration.

Notes

Ensure the cakes are completely cool before adding the filling and whipped cream to prevent melting or sliding layers.
Use fresh blackberries for best flavor, but frozen berries can be used; thaw and drain excess liquid before cooking.
For a dairy-free version, substitute heavy cream with coconut cream and use a non-dairy milk alternative for buttermilk.
To make ahead, store the baked cake layers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Edible flowers are optional but add a dramatic gothic aesthetic for decorative purposes.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blackberry cake, velvet cake, chocolate cake, gothic cake, berry filling, whipped cream cake, elegant dessert