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Decadent Blackberry Velvet Gothic Cake Recipe

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4.4 from 57 reviews

The Decadent Blackberry Velvet Gothic Cake is a rich, chocolatey cake infused with fresh blackberry puree and layered with a luscious blackberry filling and smooth chocolate ganache. This striking dessert combines the deep flavors of black cocoa and fresh berries with a dramatic gothic aesthetic, perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake 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)

Blackberry Filling Ingredients

  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch
  • 2 tbsp water

Ganache Ingredients

  • 1 cup heavy cream
  • 1.5 cups semi-sweet or dark chocolate (chopped)
  • 1 tbsp unsalted butter (optional)

Instructions

  1. Cake Preparation: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
  2. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set aside for later.
  3. Creaming Butter and Sugar: Using a stand mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy, usually about 3 to 5 minutes.
  4. Adding Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract for flavor.
  5. Wet Mixture: In a separate cup, combine the fresh blackberry puree, buttermilk, and coconut or olive oil. Stir well to mix.
  6. Combining Ingredients: Gradually add the dry ingredients to the wet mixture in the mixer, alternating with the blackberry liquid. Mix just until everything is combined, avoiding overmixing.
  7. Optional Coloring: For a deeper gothic hue, add a few drops of purple or red food coloring and gently mix it in.
  8. Baking the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
  9. Cooling: Allow the cakes to cool completely in the pans before removing them. Transfer to a wire rack to reach room temperature.
  10. Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries, sugar, lemon juice, and a cinnamon stick. Simmer for 5 to 7 minutes, stirring occasionally until the berries break down and release juices.
  11. Thickening Filling: Create a slurry by whisking the cornstarch with 2 tablespoons of water in a small bowl. Stir this into the berry mixture and continue cooking until thickened. Remove from heat and cool completely. Strain to remove seeds if a smooth filling is desired.
  12. Ganache Preparation: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—do not let it boil.
  13. Making Ganache: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 to 3 minutes, then stir until smooth. Stir in butter if using for extra shine. Allow ganache to cool and thicken slightly, but keep it pourable.
  14. Assembling the Cake: Trim any domed tops off the cake layers for even stacking. Place one layer on your serving plate or cake stand.
  15. Layering: Spread a thin layer of ganache across the first cake layer, followed by a generous layer of the blackberry filling. Top with the second cake layer.
  16. Finishing Touches: Pour the remaining ganache over the top layer allowing it to drip down the sides to create a striking gothic drip effect.
  17. Decorating: Garnish the cake with fresh blackberries, black sugar pearls, or chocolate skulls to enhance the dramatic look. Let the ganache set for 20 to 30 minutes before slicing.
  18. Serving Suggestions: Slice and serve the cake with red wine or espresso for an indulgent experience that perfectly matches the cake’s rich flavors.

Notes

  • Use fresh blackberry puree for the best flavor; frozen can be used in a pinch but thaw first.
  • If you prefer a seedless fruit filling, strain the blackberry mixture after cooking and cooling.
  • Softened butter ensures the cake batter is smooth and incorporates air for a lighter texture.
  • Adding red or purple food coloring is optional but helps deepen the cake’s gothic aesthetic.
  • Let the ganache cool to a pourable but thick consistency before using to avoid it being too runny or too stiff.
  • Chocolate skull decorations can be made in advance or purchased from specialty baking stores.
  • This cake pairs excellently with espresso or a bold red wine to complement its rich flavors.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving for best texture.

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

Find it online: https://amayaharis.com/decadent-blackberry-velvet-gothic-cake-recipe/