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Decadent Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.4 from 52 reviews

Decadent Blackberry Velvet Gothic Cake is a rich and visually stunning layered cake that combines intense black cocoa flavors with fresh blackberry puree and a luscious chocolate ganache. This cake features a deep, dark velvet crumb enhanced by tart blackberry filling and finished with a glossy ganache drip, making it perfect for special occasions or gothic-themed celebrations.

Ingredients

Scale

Cake

  • 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)

Blackberry Filling

  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 cinnamon stick

Ganache

  • 1 cup heavy cream
  • 1.5 cups semi-sweet or dark chocolate (chopped)
  • 1 tbsp unsalted butter (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set aside for use later.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the vanilla extract for flavor depth.
  5. Combine Wet Ingredients: In a separate container, stir together the fresh blackberry puree, buttermilk, and your choice of coconut or olive oil.
  6. Combine Wet and Dry Mixes: Gradually add the dry ingredient mix to the wet ingredients, alternating with the blackberry liquid mixture. Mix gently just until combined to avoid overmixing.
  7. Add Food Coloring: If desired, add a few drops of red or purple food coloring to deepen the cake’s hue, enhancing its gothic appearance.
  8. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Allow the cakes to cool completely in the pans. Once cool, remove from the pans and allow them to cool further on a wire rack.
  10. Prepare Blackberry Filling: In a medium saucepan, combine blackberries, granulated sugar, lemon juice, and a cinnamon stick over medium heat. Let the mixture simmer for 5 to 7 minutes, stirring occasionally until berries release their juices and soften.
  11. Thicken Filling: Mix cornstarch with water to form a slurry, then stir it into the blackberry mixture. Cook until the filling thickens, then remove from heat and allow it to cool completely. For a seedless filling, strain after cooling.
  12. Make Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir until smooth. Optionally, stir in butter for a glossy finish. Allow ganache to thicken to a pourable consistency.
  13. Level Cake Layers: If needed, trim any domed tops off the cake layers to create even surfaces for stacking.
  14. Assemble Cake: Place one cake layer on a serving plate. Spread a thin layer of ganache over the top, followed by a generous layer of the blackberry filling. Add the second cake layer on top.
  15. Apply Ganache Drip: Pour the remaining ganache over the top of the assembled cake, letting it drip down the sides to achieve the gothic drip effect.
  16. Garnish and Set: Decorate with fresh blackberries, black sugar pearls, or chocolate skulls to enhance the dramatic gothic aesthetic. Allow the ganache to set for 20 to 30 minutes before slicing.
  17. Serve: Slice and serve the cake alongside red wine or a strong espresso for an indulgent experience.

Notes

  • Use black cocoa powder for a more intense, darker cake color and flavor.
  • Fresh blackberry puree brings natural tartness, but you can substitute with frozen berries if out of season.
  • Strain the blackberry filling to remove seeds if a smooth texture is preferred.
  • The optional butter in ganache adds extra shine but can be omitted for a lighter finish.
  • Food coloring enhances the visual impact but is not necessary for taste.
  • Allow cake layers to cool completely before assembling to prevent melting the ganache and filling.
  • Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: Blackberry cake, velvet cake, gothic cake, chocolate ganache, blackberry filling, layered cake, dessert, dark chocolate cake

Find it online: https://recipeswithmia.com/decadent-blackberry-velvet-gothic-cake-recipe/