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–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark Elegance

Experience the indulgent flavors of Blackberry Velvet Gothic Cake, a visually stunning dessert that combines rich chocolate and tart blackberries.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Gothic
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend for a gluten-free option
  • 1 cup Granulated Sugar can use coconut sugar for a lower glycemic index
  • ¾ cup Unsweetened Cocoa Powder opt for Dutch-processed cocoa for a milder taste
  • 1 tablespoon Baking Powder always use fresh for the best results
  • 1 teaspoon Baking Soda ensure it's not expired
  • ½ teaspoon Salt enhances flavor balance
  • 2 large Eggs provides moisture and richness
  • ½ cup Vegetable Oil can replace with melted coconut oil
  • 1 cup Buttermilk substitute with milk plus vinegar or lemon juice for a vegan option
  • 1 tablespoon Vanilla Extract adds depth of flavor
  • 1 cup Hot Water hydrates the batter for a tender crumb
For the Blackberry Filling
  • 2 cups Fresh/Frozen Blackberries provides natural sweetness and a lovely tartness
  • 1 tablespoon Cornstarch thickens the blackberry filling
  • 1 tablespoon Lemon Juice brightens up the flavor profile
For the Whipped Cream Topping
  • 1 cup Heavy Whipping Cream substitute with coconut cream for a dairy-free option
  • ¼ cup Powdered Sugar
Optional Garnishes
  • 1 cup Fresh Blackberries for decoration
  • Edible Flowers adds elegance
  • Dark Chocolate Shavings enhances the chocolate flavor
  • Cocoa Powder for dusting

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with greasing and parchment paper.
  2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Combine wet ingredients with dry ingredients, then add hot water, stirring until no flour patches remain.
  5. Pour batter into pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. For the filling, cook blackberries with sugar for 5-7 minutes, then thicken with cornstarch slurry and lemon juice.
  7. Whip heavy cream until soft peaks form, then gradually add powdered sugar and whip until stiff peaks form.
  8. Assemble the cake by layering with blackberry filling and whipped cream. Chill for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Avoid overmixing for a light cake, and ensure to cool layers completely before frosting.

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