Blackberry Velvet Gothic Cake
A rich chocolate cake layered with a vibrant blackberry filling and topped with whipped cream, offering a sophisticated twist on the classic dessert experience.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder Use high-quality cocoa for intense flavor
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup vegetable oil Can substitute half with melted butter for richer flavor
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.5 cup hot water
For the blackberry filling
- 1.5 cups fresh or frozen blackberries Prefer fresh if in season
- 0.25 cup granulated sugar
- 2 tablespoons cornstarch Mixed with 2 tablespoons water
- 1 tablespoon lemon juice
For the whipped cream topping
- 1.5 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration
- Fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder For decorating the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually combine the wet and dry mixtures until you have a smooth batter.
- Stir in the hot water, then divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
Making the Blackberry Filling
- Combine the blackberries and granulated sugar in a saucepan over medium heat. Cook until berries release juices, about 5-7 minutes.
- Stir in the cornstarch slurry and lemon juice until the filling thickens, about 2 minutes. Remove from heat and let it cool completely.
Whipping the Cream
- In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, around 3-5 minutes.
Assembly
- Once the cakes are cool, level the tops if necessary. Spread a generous amount of blackberry filling on one layer.
- Place the second layer atop the first and dollop whipped cream generously on top.
- Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
Final Notes
- Refrigerate the assembled cake for at least one hour before slicing for the best flavor melding.
Notes
This cake can be served with vanilla ice cream or berry sauce for added flair. Ensure freshness by storing in the refrigerator or freeze individual slices for longer storage.