Description
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
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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
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powders, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until fluffy (3–5 minutes). Beat in eggs one at a time. Add vanilla extract.
- Combine blackberry puree, buttermilk, and oil.
- Alternate adding the dry ingredients and blackberry mixture to the batter, mixing just until combined.
- 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
- Cook blackberries, sugar, lemon juice, and cinnamon in a saucepan over medium heat for 5–7 minutes.
- Stir in the cornstarch slurry until thickened. Cool and strain to remove seeds if desired.
Step 3: Prepare the Ganache
- Heat cream until it simmers. Pour over chopped chocolate in a bowl. Let sit for 2–3 minutes.
- Stir until smooth. Add butter if desired. Cool slightly until thickened but pourable.
Step 4: Assemble the Cake
- Trim cake layers for evenness. Place the first layer on a cake stand.
- Spread a thin ganache layer, then add the blackberry filling.
- Top with the second cake layer. Pour ganache over the top, letting it drip down the sides.
Step 5: Decorate and Serve
- Garnish with fresh blackberries or chocolate skulls.
- 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
- Serving Size: 1 slice
- Calories: 490
- Sugar: 36g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg