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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

The Blackberry Velvet Gothic Cake blends rich, berry-infused velvet layers with dramatic dark aesthetics for a dessert that’s both decadent and visually captivating. Perfect for elegant events or moody celebrations, it’s a customizable showstopper full of bold flavor and artistic flair.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

For the Blackberry Velvet Cake:

  • 2 cups all-purpose flour – The foundation for soft and delicate cake layers.
  • 1 1/2 cups granulated sugar – Adds both sweetness and helps retain moisture.
  • 1/2 cup black cocoa powder – Delivers bold color and deep dramatic chocolate flavor.
  • 1/2 cup regular cocoa powder – Balances the intensity of black cocoa with familiar richness.
  • 1 cup unsalted butter softened – Provides moisture and creates a fluffy, tender texture.
  • 3 large eggs – Essential for binding the ingredients and giving structure to the cake.
  • 2 teaspoons vanilla extract – Boosts and deepens the overall flavor profile.
  • 1/4 cup coconut oil or olive oil – Adds extra moisture and ensures a tender crumb.
  • 2 teaspoons baking powder – Helps the cake rise and become light and airy.
  • 1 teaspoon baking soda – Works with acidic ingredients to create a stable rise.
  • 1/4 teaspoon salt – Enhances the flavor and balances the sweetness.
  • 1/4 cup fresh blackberry purée – Infuses the batter with fruity notes and extra moisture.
  • 1 cup buttermilk – Contributes to a soft velvety texture and activates the leavening agents.
  • Purple or red food coloring optional – Adds a rich, gothic hue for visual impact.

For the Blackberry Filling:

  • 2 cups fresh or frozen blackberries – The centerpiece of the filling bringing bold berry flavor.
  • 1/4 cup granulated sugar – Sweetens the berries without overpowering them.
  • 1 tablespoon lemon juice – Brightens and balances the richness with a citrusy touch.
  • 1 tablespoon cornstarch – Used to thicken the filling to a spreadable consistency.
  • 1 cinnamon stick – Adds warmth and a subtle spice to complement the fruit.
  • 2 tablespoons water – Mixed with cornstarch to form a slurry for smooth thickening.

For the Chocolate Ganache:

  • 1 cup heavy cream – The creamy base that makes ganache rich and smooth.
  • 1 1/2 cups semi-sweet or dark chocolate chopped – Melts into a decadent, glossy topping.
  • 1 tablespoon unsalted butter optional – Enhances shine and adds a silky finish.

Instructions
 

Step 1: Prepare the Cake Layers

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a mixing bowl, whisk together the flour, black cocoa, regular cocoa, baking powder, baking soda, and salt, then set aside. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract. In another bowl or measuring cup, combine the blackberry purée, buttermilk, and oil. Gradually add the dry ingredients and the blackberry mixture to the butter mixture, alternating between the two and mixing just until everything is incorporated. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Blackberry Filling

  • In a small saucepan, combine the blackberries, sugar, lemon juice, and cinnamon stick over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries break down and release their juices. In a separate bowl, mix the cornstarch with water to form a slurry, then stir it into the blackberry mixture. Continue cooking until the filling thickens. Remove from heat, allow it to cool, and strain to remove seeds if a smoother filling is desired.

Step 3: Prepare the Ganache

  • Heat the heavy cream in a small saucepan or microwave just until it begins to simmer. Pour the hot cream over the chopped chocolate placed in a heatproof bowl. Let it sit undisturbed for 2 to 3 minutes, then stir until the mixture is smooth and glossy. Add the butter at this stage if using, for extra shine and richness. Allow the ganache to cool slightly until it reaches a thick but pourable consistency.

Step 4: Assemble the Cake

  • Once the cake layers are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate or cake stand. Spread a thin layer of ganache over the surface, followed by an even layer of the blackberry filling. Carefully place the second cake layer on top. Pour the remaining ganache over the top of the cake, letting it drip naturally down the sides for a dramatic effect.

Step 5: Decorate and Serve

  • Finish by decorating with fresh blackberries, edible flowers, chocolate curls, or themed gothic elements like chocolate skulls. Let the ganache set at room temperature for 20 to 30 minutes before slicing. Serve and enjoy your rich, dark, and delightfully berry-filled Blackberry Velvet Gothic Cake!

Notes

To achieve a more intense hue, add food coloring to both the cake batter and the blackberry filling.
You can use either fresh or frozen blackberries—just note that frozen berries may need a bit more time to cook down.
For convenience, the cake layers and blackberry filling can be made a day ahead and stored until you're ready to assemble.