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Decadent Blackberry Velvet Gothic Cake

This showstopper combines the richness of chocolate with the delightful tang of fresh blackberries, creating a visually stunning and mouthwatering cake perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the 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
  • to taste Purple or red food coloring (optional)
For the Blackberry Filling
  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Ganache
  • 1 cup heavy cream
  • 1.5 cups semi-sweet or dark chocolate (chopped)
  • 1 tbsp unsalted butter (optional) For extra richness

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, granulated sugar, black cocoa powder, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter until creamy.
  4. Add the eggs and vanilla extract, mixing until smooth.
  5. Alternately add the dry ingredients and buttermilk, mixing just until combined.
  6. Stir in the coconut oil and blackberry puree. If you want a deeper color, toss in some food coloring.
  7. Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Blackberry Filling Preparation
  1. In a small saucepan, combine blackberries, granulated sugar, lemon juice, cornstarch, and water.
  2. Cook over medium heat until slightly thickened. Set aside to cool.
Ganache Preparation
  1. In a saucepan, heat the heavy cream until just simmering.
  2. Pour it over the chopped chocolate in a bowl and stir until smooth. Add unsalted butter if you want extra richness. Cool slightly.
Assembling the Cake
  1. Once the cakes are cool, place one layer on a serving plate. Spread the blackberry filling on top.
  2. Place the second layer over it, then drizzle the ganache over the top, letting it flow down the sides.
  3. Garnish with fresh blackberries. Serve chilled for the best texture!

Notes

Cake lasts about 3-4 days in the fridge covered with plastic wrap. For longer storage, freeze for up to 3 months; wrap slices individually.