Name: Blackberry Velvet Gothic Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup black cocoa powder; 1/2 cup cocoa powder; 1 cup unsalted butter, softened; 3 large eggs; 2 tsp vanilla extract; 1/4 cup coconut oil or olive oil; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1/4 cup fresh blackberry puree, strained to remove seeds; 1 cup buttermilk; Purple or red food coloring (optional, for a deeper color); 2 cups fresh or frozen blackberries; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 cinnamon stick; 2 tbsp water; 1 cup heavy cream; 1 1/2 cups semi-sweet or dark chocolate, chopped; 1 tbsp unsalted butter (optional, for shine)

Description

The Blackberry Velvet Gothic Cake is a decadent and dramatic dessert combining rich chocolate and black cocoa with a vibrant blackberry filling and silky ganache. With its deep color and bold flavor, it’s a perfect showpiece for elegant events or gothic-themed gatherings.

Ingredients

Scale

For the Blackberry Velvet Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup black cocoa powder
1/2 cup cocoa powder
1 cup unsalted butter, softened
3 large eggs
2 tsp vanilla extract
1/4 cup coconut oil or olive oil
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup fresh blackberry puree, strained to remove seeds
1 cup buttermilk
Purple or red food coloring (optional, for a deeper color)

For the Blackberry Filling:

2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 cinnamon stick
2 tbsp water

For the Chocolate Ganache:

1 cup heavy cream
1 1/2 cups semi-sweet or dark chocolate, chopped
1 tbsp unsalted butter (optional, for shine)

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Instructions

Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and oil.
- In a separate bowl, whisk together flour, cocoa powders, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture alternately with buttermilk and blackberry puree. Mix until just combined. Add food coloring if desired.
- Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely before assembling.
Make the Blackberry Filling:
- In a saucepan, combine blackberries, sugar, lemon juice, cinnamon stick, and water.
- Simmer over medium heat until berries break down, about 10 minutes. Remove cinnamon stick.
- Stir in cornstarch and cook until thickened. Let cool completely.
Make the Ganache:
- Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Add butter for shine, if using. Cool slightly until spreadable.

Assemble the Cake:
- Place one cake layer on a serving plate. Spread blackberry filling evenly on top.
- Place second cake layer over filling. Pour ganache over the top and spread gently over edges.
- Chill cake to set ganache, then bring to room temperature before serving.

Notes

Straining blackberry puree ensures a smooth texture in the cake.
Black cocoa gives a deep color and distinct flavor — balance with regular cocoa for richness.
Cake can be made a day ahead; store in refrigerator and let come to room temperature before serving.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American