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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Unforgettable Moments

Experience the rich flavors of the Blackberry Velvet Gothic Cake, a visually stunning dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Gothic
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 2 cups granulated sugar Helps achieve a fluffy texture.
  • 1/2 cup black cocoa powder Provides dark hue and flavor.
  • 1/2 cup cocoa powder Use high-quality.
  • 1 cup unsalted butter Ensure it's softened.
  • 4 large eggs Acts as a binder.
  • 2 teaspoons vanilla extract Use pure for best flavor.
  • 1/2 cup coconut oil or olive oil Adds moisture.
  • 1 teaspoon baking powder Check for freshness.
  • 1 teaspoon baking soda Check for freshness.
  • 1/2 teaspoon salt Balances sweetness.
For the Blackberry Filling
  • 2 cups fresh blackberry puree Blend until smooth.
  • 1/2 cup buttermilk Introduces tanginess.
  • 1 tablespoon lemon juice Brightens flavor.
  • 1/2 cup granulated sugar Adjust to taste.
  • 1 tablespoon cornstarch Thickens filling.
  • 1 cup water For cooking down blackberries.
  • 1 cup fresh or frozen blackberries For added fruity burst.
  • food coloring (optional) For gothic effect.
For the Ganache
  • 1 cup heavy cream Base of the ganache.
  • 8 ounces semi-sweet or dark chocolate Use quality chocolate.
  • 1 tablespoon unsalted butter Optional for richness.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Saucepan
  • 8-inch round cake pans
  • Parchment paper
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  2. Whisk together flour, black cocoa, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Beat butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Mix blackberry puree, buttermilk, and coconut oil until combined.
  5. Gradually add dry ingredients to wet mixture, alternating with blackberry liquid. Fold gently with food coloring if desired.
  6. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes.
  7. Cook blackberries, sugar, lemon juice, and cinnamon in a saucepan until blackberries break down, about 10–15 minutes.
  8. Combine cornstarch with water, then stir into berry mixture and cook until thickened, about 2–3 minutes.
  9. Heat heavy cream and pour over chopped chocolate. Stir until smooth. Add butter if desired.
  10. Layer cake with ganache and blackberry filling between cake layers, then drizzle remaining ganache on top.
  11. Garnish with fresh blackberries or chocolate decorations before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 210mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

For best results, ensure all ingredients are at room temperature, and don't overmix the batter. Check the freshness of leavening agents for optimal rising.

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