Print

Blackberry Velvet Gothic Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deeply chocolate cake layered with glossy blackberry compote and whipped cream, perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour (240 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup unsweetened cocoa powder (75 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup vegetable oil (180 ml)
  • 1 cup buttermilk (240 ml)
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water (120 ml)
  • 1 1/2 cups fresh or frozen blackberries (225 grams)
  • 1/4 cup granulated sugar (50 grams) for the compote
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract for the whipped cream
  • Fresh blackberries for decorating
  • Edible flowers for garnish (optional)
  • Dark chocolate shavings and cocoa powder for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8 inch or 9 inch cake pans with parchment and dust with cocoa powder.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth. Combine wet and dry ingredients, then add hot water gradually until uniform.
  4. Divide the batter into pans and bake for 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
  5. For the blackberry filling, cook blackberries and sugar in a saucepan until they release juices (about 5 to 8 minutes). Stir in the cornstarch slurry and lemon juice until thickened. Cool completely.
  6. Whip cream in a chilled bowl with powdered sugar and vanilla until stiff peaks form.
  7. Assemble the cake: place one layer on a plate, spread half the blackberry filling, add the second layer, top with whipped cream, and decorate with fruits and chocolate.
  8. Chill for at least an hour before serving.

Notes

For a less sweet filling, reduce the sugar in the compote. For a dairy-free option, use coconut cream for whipped topping.

Nutrition

Find it online: https://www.simplefamilydishes.com/blackberry-velvet-gothic-cake/