Blackberry Velvet Gothic Cake
A rich chocolate cake layered with tangy blackberry compote, topped with whipped cream and fresh fruit, perfect for any special occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cups vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.5 cups hot water
Blackberry Filling
- 1.5 cups fresh or frozen blackberries Use thawed if frozen.
- 0.25 cups granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water For thickening.
- 1 tablespoon lemon juice
Whipped Cream Topping
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
Decorations
- Fresh blackberries To garnish.
- Edible flowers For decoration.
- Dark chocolate shavings To sprinkle on top.
- Cocoa powder dusting For aesthetic.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt).
- In another bowl, mix the wet ingredients (eggs, oil, buttermilk, and vanilla extract).
- Combine both mixtures and stir in hot water.
Baking
- Divide the batter into the pans and bake for 30–35 minutes.
- Let the cakes cool completely.
Blackberry Filling
- In a saucepan, cook blackberries and sugar until juicy.
- Add cornstarch slurry and lemon juice, stirring until thickened. Allow to cool.
Whipping Cream
- Beat cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Spread blackberry filling between cooled cake layers.
- Top with whipped cream and decorate with berries, chocolate shavings, or edible flowers.
- Chill for at least 1 hour before serving.
Notes
Enhance flavor with a splash of orange juice in the blackberry filling. Customize by adding different berries or swapping in lemon zest for a different twist.