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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Chocolate Lovers

Indulge in a Blackberry Velvet Gothic Cake, where rich chocolate layers meet a tangy blackberry filling, perfect for special occasions!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 2 cups Granulated Sugar Can be replaced with coconut sugar.
  • 3/4 cup Unsweetened Cocoa Powder Use high-quality cocoa for best results.
  • 1 tsp Baking Powder Ensure freshness.
  • 1 tsp Baking Soda Ensure freshness.
  • 1 tsp Salt Adjust to taste.
  • 2 large Eggs For vegan option, use flax eggs.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Buttermilk Use sour milk as a substitute.
  • 2 tsp Vanilla Extract Opt for pure extract.
  • 1 cup Hot Water Must be hot.
For the Blackberry Filling
  • 2 cups Fresh Blackberries Can mix with other berries.
  • 1 cup Granulated Sugar Adjust based on berry tartness.
  • 2 tbsp Cornstarch Mix with water for a slurry.
  • 1 tbsp Lemon Juice Use fresh juice.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Use cold.
  • 1/4 cup Powdered Sugar Adjust to taste.
  • 1 tsp Vanilla Extract Always choose pure.

Equipment

  • Oven
  • mixing bowls
  • Spatula
  • Electric mixer
  • cake pans
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth and frothy.
  4. Gradually combine wet ingredients with dry ingredients, folding in hot water carefully.
  5. Divide the batter between the prepared pans and bake for 30–35 minutes. Check doneness with a toothpick.
  6. Once baked, cool the cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. In a saucepan, cook blackberries with sugar over medium heat until juicy, then thicken with cornstarch slurry and lemon juice.
  8. In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Assemble the cake by layering with blackberry filling and topping with whipped cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Avoid overmixing the batter to keep the cake light and airy. Ensure cakes cool completely before frosting to prevent the cream from melting.

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