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–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

Experience the indulgent flavors of Blackberry Velvet Gothic Cake, a decadent dessert perfect for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if necessary.
  • 2 cups Granulated Sugar Adds sweetness and moisture.
  • 3/4 cup Unsweetened Cocoa Powder Use high-quality cocoa for deeper taste.
  • 1 tablespoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 2 large Eggs Use room temperature for better mixing.
  • 1 cup Vegetable Oil Can be replaced with melted butter.
  • 1 cup Buttermilk Substitute with milk + 1 tablespoon of vinegar.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 cup Hot Water Thins the batter.
For the Blackberry Filling
  • 2 cups Fresh or Frozen Blackberries If frozen, ensure they're thawed and drained.
  • 1/4 cup Granulated Sugar for Filling Sweetens the blackberry mixture.
  • 2 tablespoons Cornstarch Thickens the blackberry filling.
  • 1 tablespoon Lemon Juice Adds brightness.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream Creates a rich and fluffy topping.
  • 1/4 cup Powdered Sugar Sweetens and stabilizes the whipped cream.
Optional Garnishes
  • 1 cup Fresh Blackberries Enhance the cake's appeal.
  • 1 cup Edible Flowers Add a touch of elegance.
  • 1/2 cup Dark Chocolate Shavings Complement the chocolate flavor.
  • 1 tablespoon Cocoa Powder Sprinkled on top for presentation.

Equipment

  • oven
  • mixing bowls
  • whisk
  • Cake pans
  • Parchment Paper
  • Saucepan
  • Mixing spatula
  • Chilled mixing bowl and beaters

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and creamy.
  4. Gently blend the wet ingredients into the dry ingredients until just combined, then stir in hot water gradually.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
  7. In a saucepan, combine blackberries and granulated sugar over medium heat until bubbling. Add cornstarch mixture and lemon juice, stir until thickened.
  8. Whip heavy cream with powdered sugar until stiff peaks form.
  9. To assemble, place one cooled chocolate layer on a serving plate, spread blackberry filling, and top with the second layer and whipped cream.
  10. Garnish with fresh blackberries, edible flowers, dark chocolate shavings, or cocoa powder as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter. Chill tools for whipping cream.

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