Decadent Blackberry Velvet Gothic Cake Recipe

Introduction

The Decadent Blackberry Velvet Gothic Cake is a rich, dramatic dessert perfect for special occasions. Featuring layers of dark cocoa cake infused with fresh blackberry puree and finished with a luscious chocolate ganache, this cake is as stunning as it is delicious.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer, cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Step 5: In a separate cup, stir together the blackberry puree, buttermilk, and oil.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the blackberry liquid. Mix just until combined to avoid overmixing.
7. Step 7: If desired, add a few drops of purple or red food coloring to deepen the cake’s hue.
8. Step 8: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cakes cool completely in the pans before removing and transferring to a wire rack.
10. Step 10: For the blackberry filling, combine blackberries, sugar, lemon juice, and a cinnamon stick in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally until the berries release juice and soften.
11. Step 11: In a small bowl, whisk cornstarch with water to create a slurry. Stir it into the berry mixture and cook until thickened. Remove from heat, let cool completely, and strain if you prefer a seedless filling.
12. Step 12: Prepare the ganache by heating heavy cream in a saucepan over medium heat until it just starts to simmer. Pour it over the chopped chocolate in a heatproof bowl and let sit for 2 to 3 minutes.
13. Step 13: Stir the mixture until smooth, then add butter if using, for extra shine. Let the ganache cool slightly until thick but still pourable.
14. Step 14: Trim any domed tops from the cake layers for an even stack. Place one layer on your serving plate or cake stand.
15. Step 15: Spread a thin layer of ganache on top, then add a generous layer of blackberry filling. Place the second cake layer on top.
16. Step 16: Pour ganache over the top layer, letting it drip down the sides to create a gothic drip effect.
17. Step 17: Garnish with fresh blackberries, black sugar pearls, or chocolate decorations. Allow the ganache to set for 20 to 30 minutes before slicing and serving.

Tips & Variations

• For a deeper cake color, use black cocoa powder combined with a touch of red or purple food coloring.
• Substitute buttermilk with plain yogurt or milk plus 1 tbsp vinegar if needed.
• Strain the blackberry filling for a smoother texture without seeds.
• Add a splash of liqueur such as Chambord to the blackberry filling for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture. Leftover ganache can be refrigerated in an airtight container and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Thaw and drain excess liquid before cooking to prevent a runny filling.

How do I get the ganache to the right consistency?

Let the ganache cool slightly after mixing so it thickens but remains pourable. If it’s too thin, refrigerate for a few minutes; if too thick, warm gently.

Decadent Blackberry Velvet Gothic Cake Recipe

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4.6 from 61 reviews

The Decadent Blackberry Velvet Gothic Cake is a richly flavored chocolate cake infused with fresh blackberry puree, layered with a luscious blackberry filling and topped with a smooth chocolate ganache. This striking cake combines the deep flavors of black cocoa and fresh berries with a gothic aesthetic, perfect for special occasions or dramatic dessert presentations.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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)

Blackberry Filling Ingredients

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

Ganache Ingredients

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

Instructions

1. Cake Preparation: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes do not stick during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time into the creamed butter mixture, beating well after each addition. Then mix in the vanilla extract.
5. Combine Wet Ingredients: In a separate container, mix together the fresh blackberry puree, buttermilk, and coconut or olive oil.
6. Combine Mixtures: Gradually add the dry ingredients to the creamed wet ingredients in the mixer, alternating with the blackberry liquid mixture. Mix just until combined to avoid overmixing.
7. Add Color (Optional): If desired, add a few drops of purple or red food coloring to enhance the cake’s deep hue and mix gently.
8. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool Cakes: Let the cakes cool completely in their pans before removing them. Then transfer to a wire rack to cool fully.
10. Prepare Blackberry Filling: In a medium saucepan, combine blackberries, sugar, lemon juice, and a cinnamon stick. Simmer over medium heat for 5 to 7 minutes, stirring occasionally until berries release their juices and start to break down.
11. Thicken Filling: Mix cornstarch with water to create a slurry. Stir this into the blackberry mixture and continue cooking until thickened. Remove from heat and allow it to cool completely. For a smoother filling, strain out seeds before assembly.
12. Make Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer, but do not boil. Pour hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 to 3 minutes, then stir until smooth. If desired, add butter to give extra shine. Allow ganache to cool until it thickens but remains pourable.
13. Assemble Cake: If the cake layers have domed tops, trim them to create even surfaces. Place one cake layer on a stand or serving plate.
14. Add Filling and Ganache: Spread a thin layer of ganache over the first cake layer, then add a generous layer of blackberry filling. Place the second cake layer on top.
15. Decorate with Ganache: Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a dramatic gothic drip effect.
16. Garnish and Chill: Decorate with fresh blackberries, black sugar pearls, or chocolate skulls as desired. Let the ganache set for 20 to 30 minutes before slicing.
17. Serve: Slice and serve this decadent cake with a glass of red wine or espresso to enhance its rich flavors and gothic ambiance.

Notes

• This cake benefits from the use of freshly pureed blackberries for a vibrant flavor and color.
• If you prefer a seedless filling, be sure to strain the blackberry mixture after cooking and before chilling.
• Adding food coloring is optional but helps to achieve the signature deep purple-red gothic appearance.
• Butter in the ganache adds extra gloss but can be omitted for a more intense chocolate flavor.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Bring cake slices to room temperature before serving to appreciate full flavor and texture.

Keywords: blackberry cake, velvet cake, gothic cake, chocolate cake, berry filling, ganache, decadent dessert