Blackberry Velvet Gothic Cake
This Blackberry Velvet Gothic Cake combines rich cocoa, fresh blackberries, and ganache for a dark, dramatic dessert worthy of any occasion.
Equipment
- 8-inch round cake pans
- Mixing Bowl
- Stand Mixer
- Saucepan
- heatproof bowl
Ingredients
For the Blackberry Velvet Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups black cocoa powder
- 0.5 cups cocoa powder
- 1 cup unsalted butter softened
- 3 large eggs
- 2 teaspoon vanilla extract
- 0.25 cups coconut oil or olive oil
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cups fresh blackberry puree
- 1 cup buttermilk
- purple or red food coloring optional
For the Blackberry Filling
- 2 cups fresh or frozen blackberries
- 0.25 cups granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cinnamon stick
- 2 tablespoon water
For the Chocolate Ganache
- 1 cup heavy cream
- 1.5 cups semi-sweet or dark chocolate chopped
- 1 tablespoon unsalted butter optional
Instructions
Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, black cocoa, regular cocoa, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together softened butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- In a separate cup, stir together blackberry puree, buttermilk, and oil.
- Gradually add dry ingredients to the wet mixture, alternating with the blackberry liquid. Mix just until combined.
- If desired, add a few drops of red or purple food coloring for a deeper hue.
- Divide the batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in pans, then remove and set on a wire rack.
Make the Blackberry Filling
- In a medium saucepan, combine blackberries, sugar, lemon juice, and cinnamon stick over medium heat.
- Simmer for 5–7 minutes, stirring occasionally, until the berries release their juices and begin to break down.
- In a small bowl, whisk cornstarch with 2 tablespoon water to create a slurry.
- Stir the slurry into the berry mixture and cook until thickened.
- Remove from heat and let cool completely. Strain if a seedless filling is desired.
Prepare the Ganache
- Heat heavy cream in a saucepan over medium heat just until it begins to simmer. Do not boil.
- Pour hot cream over chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes.
- Stir until fully smooth. Add butter (optional) for extra shine.
- Let ganache cool slightly until it thickens but is still pourable.
Assemble the Cake
- Trim domed tops off cake layers if needed for an even surface.
- Place one cake layer on a cake stand or serving plate.
- Spread a thin layer of ganache on top. Add a generous layer of blackberry filling.
- Top with second cake layer.
- Pour ganache over the top, allowing it to drip down the sides for a gothic "drip" effect.
Decorate and Serve
- Garnish with fresh blackberries, black sugar pearls, or chocolate skulls for dramatic flair.
- Let ganache set for 20–30 minutes before slicing.
- Slice and serve with red wine or espresso for the ultimate experience.
Notes
You can use frozen blackberries—just thaw and drain before using. To make your own blackberry puree: Blend and strain fresh berries to remove seeds. Blackberry filling and cake layers can be made 1 day in advance for easier assembly.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 54gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 2mg
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