Description

The Blackberry Velvet Gothic Cake is a rich, moist chocolate cake infused with blackberry puree and layered with a luscious homemade blackberry filling and silky chocolate ganache. This striking cake combines dark cocoa flavors with fresh blackberries for a dramatic, delicious dessert suitable for special occasions or gourmet treats.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup black cocoa powder
1/2 cup cocoa powder
1 cup unsalted butter, softened
3 large eggs
2 tsp vanilla extract
1/4 cup coconut oil or olive oil
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup fresh blackberry puree, strained to remove seeds
1 cup buttermilk
Purple or red food coloring (optional, for a deeper color)

Blackberry Filling Ingredients

2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 cinnamon stick
2 tbsp water

Ganache Ingredients

1 cup heavy cream
1 1/2 cups semi-sweet or dark chocolate, chopped
1 tbsp unsalted butter (optional, for shine)

Instructions

Make the Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and the coconut or olive oil.
Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt to ensure they’re evenly combined.
Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture to the wet mixture along with buttermilk and blackberry puree. Mix gently until just combined. If you want a deeper hue, add purple or red food coloring at this stage.
Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembly.
Prepare the Blackberry Filling: In a saucepan, combine blackberries, granulated sugar, lemon juice, cinnamon stick, and water. Simmer over medium heat until the berries break down and the mixture thickens, about 10 minutes. Remove the cinnamon stick.
Thicken the Filling: Stir in cornstarch and continue cooking until the filling thickens further. Set aside and let it cool completely.
Make the Ganache: Heat the heavy cream in a saucepan just until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 2 minutes. Stir gently until the ganache is smooth and glossy. Add unsalted butter if you want extra shine. Allow it to cool slightly until it thickens to a spreadable consistency.
Assemble the Cake: Place one cake layer on your serving plate. Spread the blackberry filling evenly over the top layer.
Layer and Frost: Place the second cake layer over the filling. Pour the ganache over the top of the cake and gently spread it over the sides to cover the cake.
Chill and Serve: Chill the cake in the refrigerator to let the ganache set, then bring the cake to room temperature before serving for the best texture and flavor.

Notes

For a deeper purple color, use purple or red food coloring, but this is optional as the natural blackberry puree provides color.
Ensure blackberries are well strained to remove seeds for a smooth cake batter.
The cake can be made a day ahead; store it covered in the refrigerator.
Use high-quality dark or semi-sweet chocolate for the ganache to enhance flavor.
Let the cake come to room temperature before serving to enjoy the best texture.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 420 kcal
Sugar: 33 g
Sodium: 120 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 90 mg

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