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Decadent Blackberry Velvet Gothic Cake with rich blackberries and velvet texture

Decadent Blackberry Velvet Gothic Cake

A rich, velvety chocolate cake infused with tart blackberry puree and topped with luscious ganache, perfect for elegant gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Gothic
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate 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 Use olive oil for a different flavor.
  • 0.25 cups fresh blackberry puree Blend fresh blackberries for puree.
  • 1 cup buttermilk
  • purple or red few drops food coloring (optional) For a darker hue.
For the Blackberry Filling
  • 2 cups fresh or frozen blackberries Thaw and drain if using frozen.
  • 0.25 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Ganache
  • 1 cup heavy cream Heat until just simmering.
  • 1.5 cups semi-sweet or dark chocolate (chopped)
  • 1 tbsp unsalted butter (optional) For extra richness.

Method
 

Preparation of the Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a 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. Add the eggs and vanilla extract, mixing until smooth.
  4. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
  5. Stir in the coconut oil and blackberry puree.
  6. For a darker hue, mix in a touch of purple or red food coloring (if using).
  7. Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Preparation of the Blackberry Filling
  1. In a small saucepan, combine blackberries, granulated sugar, lemon juice, cornstarch, and water.
  2. Cook over medium heat until the mixture thickens slightly. Set aside to cool.
Preparation of the Ganache
  1. In a saucepan, heat the heavy cream until just simmering.
  2. Pour it over the chopped chocolate in a bowl. Stir until smooth.
  3. Add unsalted butter for extra richness, if desired. Cool slightly.
Assembling the Cake
  1. Once the cakes have cooled, place one cake layer on a serving plate.
  2. Spread the blackberry filling on top. Place the second layer over it.
  3. Drizzle the ganache over the top, letting it flow down the sides. Garnish with fresh blackberries.

Notes

Serve chilled for best texture. Can be stored in the fridge for 3-4 days, or freeze individual slices wrapped in cling film for up to three months.