Description

Blackberry Velvet Gothic Cake is a rich and moist chocolate cake layered with luscious blackberry filling and topped with fluffy whipped cream. This dark, decadent dessert combines the deep flavors of cocoa with the tartness of fresh blackberries, decorated elegantly with edible flowers and chocolate shavings, making it a perfect centerpiece for any special occasion.

Ingredients

Scale

Cake

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

Decorations

Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder for 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. In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually mix the wet ingredients into the dry ingredients until smooth. Stir in the hot water to create a thin batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing.
Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook, stirring occasionally, until the blackberries release their juices and become soft, about 5 to 7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens, about 2 to 3 minutes. Remove from heat and let the filling cool completely to room temperature, then refrigerate until ready to use.
Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer on high speed. Continue whipping until stiff peaks form, ensuring the cream holds its shape when the beaters are lifted.
Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the layer. Top with the second cake layer. Spread the whipped cream generously over the top and sides of the cake. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and lightly dust with cocoa powder for a dramatic gothic effect.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the cream to set. Slice with a sharp knife and serve chilled for the best texture and flavor experience.

Notes

Make sure cakes are completely cool before assembling to prevent the whipped cream from melting.
The hot water added to the batter helps intensify the cocoa flavor and creates a moist crumb.
You can substitute fresh blackberries with frozen ones, but thaw and drain excess liquid before using.
For a dairy-free version, use coconut cream instead of heavy cream and a plant-based milk substitute in the cake.
Edible flowers add a beautiful, natural decoration but ensure they are food-safe and pesticide-free.
Store the cake refrigerated and consume within 2-3 days for optimal freshness.

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: blackberry cake, velvet cake, chocolate cake, gothic cake, berry filling, whipped cream cake, dessert recipe, homemade cake