Introduction

Indulge in the rich, dark beauty of the Decadent Blackberry Velvet Gothic Cake. This striking dessert combines deep cocoa flavors with fresh blackberries and a luxurious chocolate ganache, perfect for a special occasion or when you want to impress.

A dark chocolate cake is shown cut to reveal two thick, moist layers of rich black cake with a smooth, deep purple berry filling between them. The outside is covered in a shiny, dark purple glaze that drips slightly down the sides. On top, there is a cluster of fresh blackberries and some slightly lighter purple berries, giving a natural texture and color contrast. The cake sits on an ornate silver plate placed on a white marbled textured surface, with a bit of the purple glaze spilled on the plate near the cut slice. photo taken with an iphone --ar 4:5 --v 7

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 (for filling)
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, for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer, cream the softened butter and 1.5 cups granulated sugar until light and fluffy, about 3–5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: In a separate cup or bowl, combine the blackberry puree, buttermilk, and oil.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the blackberry liquid. Mix just until combined to keep the batter tender.
Step 7: If desired, add a few drops of red or purple food coloring for a richer, gothic hue.
Step 8: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool completely in the pans, then remove and transfer to a wire rack.
Step 10: For the blackberry filling, combine blackberries, 0.25 cups sugar, lemon juice, and a cinnamon stick in a medium saucepan over medium heat. Simmer for 5–7 minutes while stirring occasionally, until the berries break down and release their juices.
Step 11: In a small bowl, whisk cornstarch with 2 tablespoons water to create a slurry. Stir this into the blackberry mixture and cook until thickened. Remove from heat and cool completely. Strain if you prefer a seedless filling.
Step 12: To make the ganache, heat the heavy cream in a saucepan over medium heat just until it begins to simmer. Do not let it boil.
Step 13: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth. Stir in butter if using for extra shine. Let cool slightly until thick but still pourable.
Step 14: Trim any domed tops off the cake layers for an even surface. Place one cake layer on your serving plate or cake stand.
Step 15: Spread a thin layer of ganache on the first cake layer, then add a generous layer of blackberry filling. Top with the second cake layer.
Step 16: Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a dramatic gothic effect.
Step 17: Garnish with fresh blackberries, black sugar pearls, or chocolate skulls to enhance the gothic look. Let ganache set for 20–30 minutes before slicing.
Step 18: Serve slices alongside red wine or espresso for the ultimate decadent experience.

Tips & Variations

Use black cocoa powder for that intense dark color and deeper chocolate flavor that defines this cake.
For a seedless filling, strain the blackberry mixture after cooking to remove seeds.
Substitute buttermilk with plain yogurt or milk plus 1 tablespoon lemon juice if needed.
Add a pinch of cinnamon or chili powder to the chocolate ganache for a subtle warm twist.
If fresh blackberries are unavailable, frozen ones work perfectly for both cake and filling.

Storage

Store leftover cake covered tightly in the refrigerator for up to 3 days. Let the cake come to room temperature before serving to enjoy the best texture and flavor. If needed, gently reheat slices in the microwave for 10–15 seconds. Ganache may firm up in the fridge but will soften nicely once warmed.

How to Serve

A two-layer dark chocolate cake with a thick, smooth purple berry cream filling between the layers, coated in a shiny deep purple glaze that drips slightly over the sides. The top is decorated with a cluster of fresh blackberries, while a few more blackberries sit on the white plate, which has a delicate floral pattern. There is a silver fork resting on the plate next to the cake with purple glaze smears and crumbs around. The scene is set on a white marbled textured surface with a blurred warm brown background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free alternative, use coconut or another plant-based milk mixed with lemon juice instead of buttermilk, and choose a dairy-free chocolate for the ganache.

How do I prevent the cake layers from drying out?

Ensure you do not overbake the layers; check with a toothpick a few minutes before the timer ends. Also, wrapping leftover layers tightly in plastic wrap or storing in an airtight container will help preserve moisture.