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Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream

This indulgent Blackberry Velvet Gothic Cake features rich chocolate layers infused with tart blackberries and creamy whipped topping, making it a stunning dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour (240 grams)
  • 1.5 cups granulated sugar (300 grams)
  • 0.75 cup unsweetened cocoa powder (75 grams)
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large eggs
  • 0.75 cup vegetable oil (180 ml)
  • 1 cup buttermilk (240 ml)
  • 2 teaspoons vanilla extract
  • 0.5 cup hot water (120 ml)
Blackberry Filling Ingredients
  • 1.5 cups fresh or frozen blackberries (225 grams)
  • 0.25 cup granulated sugar (50 grams)
  • 2 tablespoons cornstarch mixed with water
  • 1 tablespoon lemon juice
Whipped Cream Ingredients
  • 1.5 cups heavy whipping cream (360 ml)
  • 0.25 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract
Decoration Ingredients
  • to taste fresh blackberries for decoration
  • to taste edible flowers for a feminine touch
  • to taste dark chocolate shavings to add elegance
  • to taste cocoa powder for dusting

Method
 

Bake the Cakes
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
  2. In one bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract. Stir in the hot water.
  4. Divide the batter evenly into the prepared pans and bake for about 30–35 minutes. Let them cool completely on a wire rack.
Make the Filling
  1. In a saucepan, toss together the blackberries and sugar over medium heat. Stir until the berries release their juices.
  2. Add the cornstarch slurry and lemon juice, stirring until the filling thickens.
  3. Let it cool fully.
Whip the Cream
  1. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake
  1. Place one cake layer on your serving plate and spread a generous layer of blackberry filling.
  2. Gently place the second cake layer on top and top it with dollops of whipped cream.
  3. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers. Dust with cocoa powder.
Chill and Serve
  1. Chill the assembled cake for at least an hour before serving.
  2. Slice and enjoy the rich layers with bursts of tart blackberry delight.

Notes

Make the cake a day in advance for better flavor. If the blackberry filling is too runny, simmer longer to thicken. You can use raspberries for a flavor twist.