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Blackberry Velvet Gothic Cake

Indulge in Blackberry Velvet Gothic Cake: A Rich Delight

This Blackberry Velvet Gothic Cake offers a rich chocolate experience with a tart blackberry filling, making it the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider a gluten-free blend for those dietary needs.
  • 1.5 cups Granulated Sugar Balances the rich chocolate and tart blackberry flavors.
  • 0.75 cups Unsweetened Cocoa Powder Opt for high-quality cocoa for best results.
  • 1.5 teaspoons Baking Powder Leavening agent for light texture.
  • 1.5 teaspoons Baking Soda Leavening agent for light texture.
  • 1 teaspoon Salt Enhances overall flavor.
  • 3 Large Eggs Adds moisture and richness.
  • 0.5 cups Vegetable Oil Keeps cake moist.
  • 1 cup Buttermilk Can substitute with milk plus a splash of vinegar.
  • 2 teaspoons Vanilla Extract Enhances overall taste.
  • 1 cup Hot Water Activates cocoa for deeper flavor.
For the Blackberry Filling
  • 2 cups Fresh or Frozen Blackberries The star ingredient for tartness.
  • 0.5 cups Granulated Sugar (for filling) Sweetens the blackberry mixture.
  • 2 tablespoons Cornstarch Thickens the blackberry filling.
  • 1 tablespoon Lemon Juice Adds brightness to the filling.
For the Cream Topping
  • 1 cup Heavy Whipping Cream Essential for the creamy topping.
  • 0.25 cups Powdered Sugar Stabilizes the whipped cream.
Optional Garnishes
  • 1 cup Fresh Blackberries Add for flavor on top.
  • Edible Flowers Elevate presentation.
  • Dark Chocolate Shavings Extra touch of richness.
  • Cocoa Powder For dusting on top.

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Cake Pans
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans.
  2. Mix all dry ingredients in a bowl until well combined.
  3. In a separate bowl, beat together wet ingredients until smooth.
  4. Combine wet and dry mixtures carefully without overmixing.
  5. Divide the batter between the pans and bake for 30-35 minutes.
  6. Cool the cakes in pans for 10 minutes, then transfer to a wire rack.
  7. For the filling, cook blackberries and sugar, then thicken with cornstarch.
  8. Whip cream with powdered sugar until stiff peaks form.
  9. Assemble the cake with filling and topping; garnish as desired.
  10. Chill the cake in the refrigerator for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to maintain fluffiness. Let cakes cool completely before assembly.

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