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Blackberry Velvet Gothic Cake

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This stunning Blackberry Velvet Gothic Cake combines velvety soft blackberry-infused layers with rich chocolate ganache and a tangy blackberry filling. It’s perfect for Halloween, gothic-themed events, or any time you want a show-stopping dessert. Garnish with chocolate skulls or fresh blackberries for a hauntingly beautiful touch!

Ingredients

Scale

  1. For the Blackberry Velvet Cake:

    • 2 cups all-purpose flour: The base for soft, tender cake layers.
    • 1 1/2 cups granulated sugar: Adds sweetness and moisture.
    • 1/2 cup black cocoa powder: For intense color and flavor.
    • 1/2 cup cocoa powder: Balances the richness of black cocoa.
    • 1 cup unsalted butter (softened): Ensures a moist and fluffy texture.
    • 3 large eggs: Binds the batter and adds structure.
    • 2 tsp vanilla extract: Enhances the flavors.
    • 1/4 cup coconut oil or olive oil: Keeps the cake tender and moist.
    • 2 tsp baking powder: Provides lift to the batter.
    • 1 tsp baking soda: Helps the cake rise evenly.
    • 1/4 tsp salt: Balances the sweetness.
    • 1/4 cup fresh blackberry puree: Adds fruity flavor and moisture.
    • 1 cup buttermilk: Creates a tender crumb.
    • Purple or red food coloring (optional): For dramatic hues.

    For the Blackberry Filling:

    • 2 cups fresh or frozen blackberries: The star ingredient.
    • 1/4 cup granulated sugar: Sweetens the filling.
    • 1 tbsp lemon juice: Brightens the flavors.
    • 1 tbsp cornstarch: Thickens the filling.
    • 1 cinnamon stick: Adds a warm, spicy note.
    • 2 tbsp water: Mixes with cornstarch for a smooth slurry.

    For the Chocolate Ganache:

    • 1 cup heavy cream: The base of the ganache.
    • 1 1/2 cups semi-sweet or dark chocolate (chopped): Rich and luscious.
    • 1 tbsp unsalted butter (optional): Adds shine.

Instructions

Step 1: Prepare the Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, cocoa powders, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar until fluffy (3–5 minutes). Beat in eggs one at a time. Add vanilla extract.
  4. Combine blackberry puree, buttermilk, and oil.
  5. Alternate adding the dry ingredients and blackberry mixture to the batter, mixing just until combined.
  6. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

Step 2: Make the Blackberry Filling

  1. Cook blackberries, sugar, lemon juice, and cinnamon in a saucepan over medium heat for 5–7 minutes.
  2. Stir in the cornstarch slurry until thickened. Cool and strain to remove seeds if desired.

Step 3: Prepare the Ganache

  1. Heat cream until it simmers. Pour over chopped chocolate in a bowl. Let sit for 2–3 minutes.
  2. Stir until smooth. Add butter if desired. Cool slightly until thickened but pourable.

Step 4: Assemble the Cake

  1. Trim cake layers for evenness. Place the first layer on a cake stand.
  2. Spread a thin ganache layer, then add the blackberry filling.
  3. Top with the second cake layer. Pour ganache over the top, letting it drip down the sides.

Step 5: Decorate and Serve

  1. Garnish with fresh blackberries or chocolate skulls.
  2. Let ganache set for 20–30 minutes. Slice and enjoy!

Notes

  • For deeper color, add food coloring to the cake batter and filling.
  • Use fresh or frozen blackberries; frozen may take slightly longer to cook.
  • Make ahead: Cake layers and filling can be prepared a day in advance.

Nutrition

Find it online: https://grandmarecipesflash.com/blackberry-velvet-gothic-cake/