Description

The Blackberry Velvet Gothic Cake is a visually striking and decadent dessert that combines dark black cocoa with vibrant blackberry purée to create a rich, moist cake layered with silky blackberry frosting and topped with a glossy dark chocolate ganache. Perfect for special occasions or themed events, it offers a unique, bold flavor profile that balances deep chocolate intensity with the bright tartness of fresh blackberries, making it both beautiful and indulgently satisfying.

Ingredients

Scale

Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder (preferably dark or black cocoa)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¾ cup brewed coffee, cooled
1 cup blackberry purée (strained to remove seeds)

Blackberry Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup blackberry purée
1 tsp vanilla extract
Pinch of salt

Gothic Glaze

1 cup dark chocolate chips
½ cup heavy cream
1 tbsp corn syrup (optional for shine)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until combined evenly.
Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, vanilla extract, and cooled brewed coffee to the dry mixture. Mix until just combined to avoid overmixing, then gently stir in the blackberry purée until the batter is smooth and even in color.
Bake the Cake: Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and place them on a wire rack to cool completely before frosting.
Make the Blackberry Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well between additions. Once smooth, incorporate the blackberry purée, vanilla extract, and a pinch of salt, beating until the frosting is fluffy and well combined.
Frost the Cake: Spread the blackberry frosting evenly between the cooled cake layers and over the top and sides of the cake for full coverage.
Prepare the Gothic Glaze: Heat the heavy cream to a gentle simmer and pour it over the dark chocolate chips in a heatproof bowl. Let it sit for 5 minutes to melt the chocolate, then stir until the glaze is smooth and glossy. For a shinier finish, stir in the optional corn syrup.
Glaze and Decorate: Pour the chocolate glaze over the frosted cake, letting it drip down the sides naturally. Decorate with fresh blackberries, edible flowers, or gothic-themed dark chocolate curls for a dramatic presentation.

Notes

Room temperature buttermilk and eggs help achieve a smoother, more even batter.
Strain the blackberry purée to remove seeds for a silky texture in both cake and frosting.
The brewed coffee enhances the chocolate flavor without overpowering the blackberry taste.
Let the frosted cake set briefly before glazing to avoid mixing layers.
This cake can be refrigerated for up to 2 days; bring to room temperature before serving.
Use a serrated knife and warm blade for clean slicing of the layered cake.
For a dairy-free version, substitute plant-based butter and cream alternatives.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blackberry cake, velvet cake, gothic cake, chocolate cake, berry dessert, layered cake, blackberry frosting, chocolate ganache, dark cocoa cake, elegant cake