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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Sweet Moments

A delightful Blackberry Velvet Gothic Cake with rich chocolate and tangy blackberry filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 cups Granulated Sugar Adds sweetness and moisture.
  • 0.75 cups Unsweetened Cocoa Powder Use high-quality cocoa for deeper taste.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Salt Enhances flavors.
  • 3 large Eggs Use room temperature eggs.
  • 1 cup Vegetable Oil Maintains moisture; melted butter is an alternative.
  • 1 cup Buttermilk Can use milk plus vinegar as a substitute.
  • 1 tsp Vanilla Extract Infuses depth and warmth.
  • 1 cup Hot Water Ensures a moist cake consistency.
For the Blackberry Filling
  • 2 cups Fresh or Frozen Blackberries Thaw and drain if using frozen.
  • 0.5 cups Granulated Sugar for Filling Sweetens the berry mixture.
  • 2 tbsp Cornstarch Thickens the blackberry filling.
  • 1 tbsp Lemon Juice Brightens the flavor.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream Creates rich topping.
  • 0.5 cups Powdered Sugar Sweetens and stabilizes the whipped cream.
Optional Garnishes
  • Fresh Blackberries Adds visual appeal.
  • Edible Flowers Elevates presentation.
  • Dark Chocolate Shavings For a touch of indulgence.
  • Dusting of Cocoa Powder Adds a beautiful finish.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Saucepan
  • Cake Pans
  • Parchment Paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing with vegetable oil.
  2. In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, oil, buttermilk, and vanilla together, then combine with dry ingredients.
  4. Pour in hot water, stirring until achieving a velvety consistency.
  5. Divide the batter between the pans and bake for 30-35 minutes.
  6. Prepare blackberry filling by cooking blackberries with sugar, then adding cornstarch slurry and lemon juice.
  7. Whip the cream with powdered sugar until stiff peaks form.
  8. Assemble the cake by layering and spreading blackberry filling and whipped cream.
  9. Garnish with fresh blackberries, edible flowers, or chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 7mgCalcium: 50mgIron: 2mg

Notes

Use room temperature eggs for better mixing. Cool layers completely before assembly.

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