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Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream Recipe

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4.7 from 25 reviews

Blackberry Velvet Gothic Cake is a dark, luscious dessert featuring rich cocoa layers, a tangy blackberry filling, and a smooth whipped cream topping. This elegant cake combines moist, chocolatey sponge with a vibrant fruit compote, perfect for special occasions or indulgent treat lovers seeking a dramatic yet delicious baked delight.

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). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In a large bowl, whisk together the dry ingredients — flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until combined. Slowly add the wet ingredients to the dry and mix gently. Stir in the hot water last, mixing until smooth. Divide the batter evenly between the prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans before removing.
  2. Make the Filling: In a saucepan over medium heat, combine the blackberries and granulated sugar, cooking until the berries release their juice and soften, about 5–7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue to cook and stir until the mixture thickens, about 2–3 minutes more. Remove from heat and allow the filling to cool fully to room temperature before assembling.
  3. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, about 3–5 minutes. Be careful not to overbeat to avoid turning it into butter.
  4. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the cooled blackberry filling evenly over it. Top with the second cake layer. Spread the whipped cream over the top and sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, or dust with cocoa powder as desired for a stunning finish.
  5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Slice into 10 to 12 slices and serve chilled for the best texture and taste experience.

Notes

  • Use room temperature eggs and buttermilk for better batter mixing and rise.
  • Let the cake layers cool completely before adding filling to prevent melting the cream topping.
  • If fresh blackberries are out of season, frozen can be used—just thaw and drain excess liquid before cooking.
  • For a dairy-free option, substitute heavy cream with coconut cream and use a plant-based butter alternative.
  • Chilling the cake helps intensify the flavors and makes slicing cleaner.
  • Adjust sugar in the filling to taste depending on the tartness of your blackberries.

Find it online: https://yummelle.com/blackberry-velvet-gothic-cake-a-dark-lush-dessert-dream-recipe/