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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

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Indulge in the rich flavors of Blackberry Velvet Gothic Cake, a dark dessert that delights the senses and impresses guests.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1.5 cups Granulated sugar Use coconut sugar for a less refined option
  • 0.75 cups Unsweetened cocoa powder Use a high-quality brand for best results
  • 1.5 tespoons Baking powder Ensure it's fresh for proper lifting
  • 1 tespoon Baking soda Works with the acidic buttermilk
  • 0.5 tespoon Salt Enhances all flavors
  • 2 large Eggs Use flax eggs for a vegan alternative
  • 0.5 cups Vegetable oil Can substitute with melted coconut oil
  • 1 cups Buttermilk Use milk with a splash of lemon juice as a substitute
  • 2 tespoons Vanilla extract Pure vanilla extract preferred
  • 1 cups Hot water Activates cocoa powder
For the Blackberry Filling
  • 2 cups Blackberries Use fresh or thawed frozen
  • 1 tablespoon Lemon juice Balances sweetness
  • 0.5 cups Granulated sugar Adjust to taste
  • 2 tablespoons Cornstarch Thickens the filling
For the Whipped Cream Topping
  • 1 cups Heavy whipping cream Can substitute with non-dairy whipping cream
  • 0.5 cups Powdered sugar Make your own by blending granulated sugar
  • 1 tespoon Vanilla extract High-quality is best

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Hand Mixer
  • Cake Pans
  • saucepan
  • Wire Rack
  • Parchment Paper

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually combine with dry ingredients.
  4. Gently stir in hot water into the batter and mix until just combined.
  5. Divide the batter between prepared cake pans and bake for 30–35 minutes. Allow cooling in the pans for 10 minutes.
  6. Transfer the cakes to a wire rack to cool completely. Prepare blackberry filling by cooking blackberries with sugar until juicy.
  7. Add cornstarch slurry and lemon juice to the blackberry mixture and stir until thickened.
  8. In a clean bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Assemble the cake with one layer on a platter, spread blackberry filling, and top with second layer. Finish with whipped cream.
  10. Chill the assembled cake in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter for a fluffier cake. Ensure layers cool completely before assembly.

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