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Decadent Blackberry Velvet Gothic Cake Recipe

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5 from 98 reviews

This Decadent Blackberry Velvet Gothic Cake features a rich blend of black and regular cocoa powders, infused with fresh blackberry puree for a dark, velvety cake layered with a luscious blackberry filling and finished with a glossy chocolate ganache. Perfectly moist and intensely flavorful, it’s garnished with fresh blackberries and dramatic gothic accents for a stunning presentation that pairs beautifully with red wine or espresso.

Ingredients

Scale

Cake

  • 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

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

Ganache

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

Instructions

  1. Cake Preparation: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy cake removal and even baking.
  2. Mix 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 this dry mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar on medium speed for 3–5 minutes until the mixture is light, fluffy, and pale.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract.
  5. Combine Wet Ingredients: In a separate vessel, stir together the fresh blackberry puree, buttermilk, and chosen oil (coconut or olive oil) until smooth.
  6. Combine All: Gradually add the dry ingredients to the butter mixture in alternating additions with the blackberry liquid mixture. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
  7. Add Food Coloring (Optional): Add a few drops of purple or red food coloring for a deeper gothic red-purple hue, mixing briefly to distribute evenly.
  8. Bake: Divide the batter evenly between the prepared pans, smoothing tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cakes to cool completely in the pans before turning them out onto wire racks to cool fully.
  10. Blackberry Filling: In a medium saucepan over medium heat, combine blackberries, granulated sugar, lemon juice, and a cinnamon stick. Simmer for 5–7 minutes while stirring occasionally until berries break down and release juices.
  11. Thicken Filling: In a small bowl, whisk cornstarch and water into a slurry. Stir this into the simmering berry mixture and cook until thickened. Remove from heat and cool completely. For a seedless filling, strain out solids.
  12. Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer—avoid boiling. Pour the hot cream over the chopped semi-sweet or dark chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir gently until smooth. Add butter for extra shine if desired. Allow ganache to cool slightly until thick but still pourable.
  13. Assemble Cake: Trim any domed tops of the cake layers for flat surfaces. Place one layer on your serving plate and spread a thin layer of ganache on top.
  14. Add Filling: Spread a generous layer of the blackberry filling over the ganache-covered cake layer.
  15. Top and Cover: Place the second cake layer on top, then pour the remaining ganache over the top, letting it drip down the sides for a dramatic gothic effect.
  16. Garnish and Set: Decorate with fresh blackberries, black sugar pearls, or chocolate skulls to enhance the gothic aesthetic. Let ganache set for 20–30 minutes before slicing and serving.
  17. Serving Suggestion: Serve slices with red wine or a strong espresso for an indulgent experience.

Notes

  • Ensure all butter and eggs are at room temperature for smooth batter.
  • If using frozen blackberries, thaw before preparing the puree and filling.
  • Adding food coloring is optional but enhances the gothic look.
  • Trim the cake tops for even layers and better stacking stability.
  • Strain the blackberry filling for a smoother texture, if preferred.
  • Ganache can be stored refrigerated and gently warmed before use.
  • This cake pairs wonderfully with red wine or espresso to complement its rich flavors.

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

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