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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark Dessert Bliss

Experience the rich flavors of Blackberry Velvet Gothic Cake with a delightful blend of chocolate and blackberries.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American, Gothic
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider using gluten-free flour.
  • 1.75 cups Granulated Sugar Brown sugar can deepen the flavor.
  • 0.75 cups Unsweetened Cocoa Powder Opt for high-quality cocoa.
  • 1.5 teaspoons Baking Powder Ensure freshness.
  • 1.5 teaspoons Baking Soda
  • 1 teaspoon Salt Swap for sea salt or kosher salt.
  • 2 large Eggs Use room temperature eggs.
  • 0.5 cups Vegetable Oil Melted butter or coconut oil can be used.
  • 1 cups Buttermilk Yogurt or milk mixed with vinegar can stand in.
  • 2 teaspoons Vanilla Extract Pure extract is always best.
  • 1 cups Hot Water Essential for moist texture.
  • 2 cups Fresh or Frozen Blackberries If frozen, thaw and drain.
For the Blackberry Filling
  • 0.5 cups Additional Sugar Adjust based on berry tartness.
  • 1 tablespoon Cornstarch Mix with water before adding.
  • 2 tablespoons Lemon Juice Lime juice can be an alternative.
For the Topping
  • 1 cups Heavy Whipping Cream Light cream or coconut cream works.
  • 2 tablespoons Powdered Sugar Helps achieve fluffy texture.
Optional Garnishes
  • Fresh Blackberries Beautiful for presentation.
  • Edible Flowers Adds a touch of elegance.
  • Dark Chocolate Shavings Intensifies the chocolate experience.
  • Cocoa Powder Dusting A little goes a long way!

Equipment

  • Oven
  • mixing bowls
  • whisk
  • mixer
  • Measuring cups
  • Measuring spoons
  • spatula
  • Cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions for Blackberry Velvet Gothic Cake
  1. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, mix together eggs, oil, buttermilk, and vanilla extract until smooth.
  4. Slowly combine the wet mixture with the dry ingredients, then gradually add hot water.
  5. Divide the batter into the prepared pans and bake for 30-35 minutes.
  6. Cool the cakes in pans for 10 minutes before transferring to a wire rack.
  7. Cook blackberries with sugar, then add slurry of cornstarch and water until thickened.
  8. Whip cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Assemble by layering the cake, blackberry filling, and whipped cream on top.
  10. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, let eggs and buttermilk come to room temperature and avoid overmixing to maintain cake texture.

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