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Blackberry Velvet Gothic Cake Recipe

Blackberry Velvet Gothic Cake Recipe
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4.9 from 8 reviews

Blackberry Velvet Gothic Cake is a rich and moist chocolate cake layered with a luscious blackberry filling and topped with whipped cream. This decadent dessert combines the deep flavors of cocoa with the tartness of fresh blackberries, making it a perfect treat for special occasions or a luxurious everyday dessert.

Ingredients

Scale

For the Cake:

  • 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)

For the 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
  • 1 tablespoon lemon juice

For the Cream Topping:

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

Optional Garnishes:

  • Fresh blackberries
  • Edible flowers
  • Dark chocolate shavings
  • Cocoa powder dusting

Instructions

  1. Bake the Cakes: Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch cake pans by greasing and lining them with parchment paper. In one bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually combine the wet ingredients into the dry ingredients, mixing just until incorporated. Stir in the hot water carefully to create a smooth batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
  2. Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook, stirring occasionally, until the berries release their juices and soften, about 5 to 7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, and continue cooking until the mixture thickens, about 2 minutes. Remove from heat and let the filling cool completely to room temperature to avoid melting the whipped cream later.
  3. Whip the Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip to prevent the cream from turning grainy or separating.
  4. Assemble the Cake: Place one cake layer on your serving plate. Evenly spread the cooled blackberry filling over this layer. Carefully top with the second cake layer. Spread the whipped cream generously over the top and sides of the cake. Decorate with fresh blackberries, dark chocolate shavings, edible flowers, or a dusting of cocoa powder as desired.
  5. Chill and Serve: Refrigerate the assembled cake for at least one hour before slicing. This chilling time allows the flavors to meld and makes for a cleaner slice. Serve chilled for the best taste and texture.

Notes

  • Use room temperature ingredients such as eggs and buttermilk to ensure a smooth, evenly mixed batter.
  • Allow the cakes to cool fully before applying the whipped cream to prevent it from melting.
  • Whip the cream just until stiff peaks form to maintain a light and fluffy texture without overwhipping.
  • For a more intense chocolate flavor, you can substitute half of the vegetable oil with melted butter.
  • If fresh blackberries are not available, frozen berries can be used but should be thawed and drained before cooking.

Nutrition

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

Find it online: https://ellaeatsdaily.com/blackberry-velvet-gothic-cake-recipe/