Description
The Blackberry Velvet Gothic Cake is a visually striking dessert that combines the deep, intense flavor of black cocoa with the natural tartness of blackberry purée. Featuring moist layers of cake, silky blackberry frosting, and a glossy dark chocolate ganache glaze, this cake offers a dramatic and indulgent treat perfect for celebrations, weddings, and gothic-themed events.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder (preferably dark or black cocoa)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup brewed coffee, cooled
- 1 cup blackberry purée (strained to remove seeds)
Blackberry Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup blackberry purée
- 1 tsp vanilla extract
- Pinch of salt
Gothic Glaze
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 1 tbsp corn syrup (optional for shine)
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt until well combined for an even texture.
- Combine wet ingredients: Add the buttermilk, vegetable oil, eggs, vanilla extract, and cooled brewed coffee to the dry ingredients. Mix gently until just combined to avoid overmixing, ensuring a tender crumb.
- Add blackberry purée: Stir in the strained blackberry purée until the batter is smooth and evenly colored, incorporating natural fruit flavor and color into the cake.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then remove them from the pans and transfer to a wire rack to cool completely, preparing them for frosting.
- Make the frosting: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing well. Then add the blackberry purée, vanilla extract, and a pinch of salt, and beat until fluffy and smooth.
- Frost the cake layers: Once the cake layers are completely cool, spread the blackberry frosting evenly over one layer, then stack the second layer on top and frost the top and sides as desired.
- Prepare the gothic glaze: Heat the heavy cream to a simmer. Pour it over the dark chocolate chips in a bowl and let it sit for 5 minutes to melt the chocolate. Stir until the mixture is glossy and smooth. Add the optional corn syrup for extra shine and stir to combine.
- Glaze the cake: Pour the prepared chocolate glaze over the frosted cake, allowing it to drip artfully down the sides, creating a dramatic gothic effect.
- Decorate: Finish by decorating the cake with fresh blackberries, edible flowers, or dark chocolate curls to enhance the eerie yet elegant gothic aesthetic.
Notes
- Ensure the blackberry purée is strained to remove seeds for a smooth batter and frosting.
- Use cooled brewed coffee as it enhances the chocolate flavor without overpowering the cake.
- If desired, substitute whole wheat pastry flour for a healthier fiber option.
- For a dairy-free version, use plant-based butter and milk alternatives.
- To reduce fat, try replacing some vegetable oil with Greek yogurt.
- Corn syrup in the glaze is optional but adds a glossy, professional finish.
- Store leftovers in the refrigerator due to the fresh fruit content in the frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry cake, gothic cake, velvet cake, dark chocolate cake, berry frosting, chocolate ganache, layered cake, celebration cake
