Name: Decadent Blackberry Velvet Gothic Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.5 cups black cocoa powder; 0.5 cups cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 0.25 tsp salt; 1 cup unsalted butter (softened); 3 large eggs; 2 tsp vanilla extract; 0.25 cups coconut oil or olive oil; 0.25 cups fresh blackberry puree; 1 cup buttermilk; Purple or red food coloring (optional); 2 cups fresh or frozen blackberries; 0.25 cups granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 2 tbsp water; 1 cinnamon stick; 1 cup heavy cream; 1.5 cups semi-sweet or dark chocolate (chopped); 1 tbsp unsalted butter (optional)

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Introduction

The Decadent Blackberry Velvet Gothic Cake is a rich, dramatic dessert that combines deep chocolate flavors with the tartness of fresh blackberries. This striking cake features layers of moist velvet-like crumb, luscious blackberry filling, and a glossy chocolate ganache perfect for any special occasion.

The image shows a single-layer round chocolate cake with a dense, dark brown base that looks moist and rich. On top, there is a thick, shiny layer of dark chocolate glaze that slightly drips over the edges. A pile of fresh blackberries covers most of the glaze, adding texture and a deep purple-black color with a few red highlights. There is one small green leaf placed on the blackberries for contrast. The cake is placed on a natural wooden round board with visible grain lines. The background features a blurred outdoor setting with green plants and yellow flowers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups black cocoa powder
0.5 cups cocoa powder
2 tsp baking powder
1 tsp baking soda
0.25 tsp salt
1 cup unsalted butter (softened)
3 large eggs
2 tsp vanilla extract
0.25 cups coconut oil or olive oil
0.25 cups fresh blackberry puree
1 cup buttermilk
Purple or red food coloring (optional)
2 cups fresh or frozen blackberries
0.25 cups granulated sugar (for filling)
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
1 cup heavy cream
1.5 cups semi-sweet or dark chocolate (chopped)
1 tbsp unsalted butter (optional, for ganache shine)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily.
Step 2: In a large bowl, whisk together the flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: Using a stand mixer, cream the softened butter and granulated sugar until light and fluffy, which should take about 3 to 5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract.
Step 5: In a separate container, combine the fresh blackberry puree, buttermilk, and coconut or olive oil.
Step 6: Gradually mix the dry ingredients into the wet mixture, alternating with the blackberry liquid, and stir just until everything is combined.
Step 7: If you want a deeper color, add a few drops of purple or red food coloring to the batter and gently mix.
Step 8: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready.
Step 9: Allow the cakes to cool completely in the pans, then remove and transfer to a wire rack.
Step 10: For the blackberry filling, combine blackberries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until the berries break down and release their juice.
Step 11: In a small bowl, whisk together cornstarch and water to create a slurry. Stir this into the berry mixture and cook until thickened. Remove from heat and let cool completely. Strain if you prefer a seedless filling.
Step 12: To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer; avoid boiling.
Step 13: Pour the hot cream over chopped chocolate in a heatproof bowl. Let sit for 2 to 3 minutes, then stir until smooth. Add butter if using, for extra shine. Allow the ganache to cool slightly until thick but still pourable.
Step 14: Level the tops of the cake layers if domed to create an even surface. Place one layer on your serving plate or cake stand.
Step 15: Spread a thin layer of ganache over the first cake layer, then add a generous layer of the blackberry filling on top.
Step 16: Place the second cake layer on top, then pour the remaining ganache over the cake, letting it drip down the sides for a dramatic gothic effect.
Step 17: Garnish with fresh blackberries, black sugar pearls, or chocolate decorations like skulls for added flair. Let the ganache set for 20 to 30 minutes before slicing.
Step 18: Slice and serve with red wine or espresso to enhance the indulgent flavors of this unique cake.

Tips & Variations

For a smoother blackberry filling, strain the cooked mixture to remove seeds before assembling the cake.
Use high-quality cocoa powders and chocolate for the richest flavor and best texture.
Substitute dairy buttermilk with a mixture of milk and lemon juice or vinegar if needed.
Add a splash of brandy or raspberry liqueur to the blackberry filling for an adult twist.
Decorate with edible flowers or silver leaf to elevate the gothic presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Bring slices to room temperature before serving for the best texture and flavor. The ganache and filling help keep the cake moist even when chilled.

How to Serve

This image shows a tall, three-layer dark chocolate cake with deep purple berry filling between each layer. The cake is covered in a glossy, thick purple glaze that drips down the sides, and the top is crowded with fresh blackberries. Some blackberries are also scattered around the black patterned plate the cake sits on, which is placed on a wooden surface. The cake looks rich, moist, and shiny with a vibrant contrast between the dark cake and bright purple glaze. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Thaw them first and drain any excess liquid before cooking to avoid a watery filling.

How do I prevent the cake from drying out?

Be careful not to overbake and ensure the cake is covered when stored. The ganache and blackberry filling also help keep it moist and tender.