Description

A decadent and visually stunning Blackberry Velvet Gothic Cake featuring rich cocoa layers, a luscious blackberry filling, and fluffy whipped cream topped with fresh blackberries, dark chocolate shavings, and edible flowers. Perfect for a special occasion or gothic-themed dessert.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour (240 grams)
1 1/2 cups granulated sugar (300 grams)
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil (180 ml)
1 cup buttermilk (240 ml)
2 teaspoons vanilla extract
1/2 cup hot water (120 ml)

Blackberry Filling

1 1/2 cups fresh or frozen blackberries (225 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
1 tablespoon lemon juice

Whipped Cream Topping

1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract

Decoration

Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

Instructions

Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper for easy removal. In one bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another large bowl, whisk eggs, vegetable oil, buttermilk, and vanilla extract until well combined. Gradually mix the dry ingredients into the wet, then stir in the hot water carefully until smooth. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans before removing.
Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries begin to release their juices and soften, stirring frequently. Stir in the cornstarch slurry along with lemon juice and continue cooking while stirring until the mixture thickens and becomes glossy. Remove the pan from heat and allow the filling to cool completely, then chill to set.
Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This whipped cream will be used both as a topping and to balance the tart blackberry filling.
Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the blackberry filling over it, then carefully add the second cake layer on top. Cover the top and sides of the cake with the whipped cream. Decorate the cake aesthetically with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder to complete the gothic-inspired look.
Chill and Serve: Refrigerate the fully assembled cake for at least 1 hour to allow the flavors to meld and the filling to firm up for cleaner slices. Serve chilled for the best texture and taste experience.

Notes

If fresh blackberries are not available, frozen blackberries can be used but ensure they are fully thawed and drained before cooking.
Use room temperature ingredients for better batter consistency.
For a dairy-free version, substitute heavy cream with coconut cream and buttermilk with a plant-based yogurt.
To intensify the chocolate flavor, use Dutch-processed cocoa powder.
Make sure to chill the whipped cream bowl and beaters before whipping for best results.
This cake is best consumed within 2 days and should be stored refrigerated.

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

Nutrition

Serving Size: 1 slice (about 1/12th of cake)
Calories: 380 kcal
Sugar: 34 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: blackberry cake, velvet cake, gothic cake, chocolate cake, whipped cream cake, berry filling, special occasion dessert