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blackberry velvet gothic cake

Blackberry Velvet Gothic Cake

This Blackberry Velvet Gothic Cake brings a bold and beautiful twist to dessert. With deep fruit flavor and rich ganache, it’s more than just a sweet — it’s an experience. If you want to impress with something unique but manageable, this cake is a solid choice.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers
  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 1 cup blackberry puree
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • For the Blackberry Filling
  • 1½ cups fresh blackberries
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • For the Chocolate Ganache
  • 1 cup heavy cream
  • 8 oz dark chocolate chopped
  • 2 tbsp unsalted butter
  • For Decorating
  • Fresh blackberries

Equipment

  • Two 8-inch cake pans
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Saucepan
  • Fine mesh strainer
  • Cooling rack
  • Offset spatula

Method
 

  1. Step 1: Make the Blackberry Puree
  2. Rinse the blackberries. Blend until smooth. Push the puree through a fine strainer to remove the seeds. You’ll need 1 cup for the cake and the rest for the filling.
  3. Step 2: Prepare the Cake Batter
  4. Cream Butter and Sugar
  5. In a large bowl, beat the butter and sugar until pale and fluffy. This traps air and makes a soft cake crumb.
  6. Add Blackberry Puree and Eggs
  7. Add eggs one at a time. Beat well after each. Stir in the blackberry puree and oil until smooth.
  8. Mix in Dry Ingredients
  9. In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add this to the wet mix, alternating with the buttermilk. Stir until just combined. Finish with vanilla extract.
  10. Step 3: Bake the Cake Layers
  11. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. Divide the batter between them.
  12. Bake for 25–30 minutes. A toothpick should come out clean. Cool in pans for 10 minutes, then move to a rack.
  13. Step 4: Cook the Blackberry Filling
  14. In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until the fruit softens.
  15. Mix cornstarch with water. Stir this into the pan. Cook until thickened. Let it cool.
  16. Step 5: Make the Chocolate Ganache
  17. Warm the cream in a small pot until it just starts to bubble. Remove from heat. Pour over chopped chocolate and butter.
  18. Let it sit for 2–3 minutes. Stir until smooth and glossy. Let it cool slightly before using.
  19. Step 6: Assemble the Cake
  20. Add the Filling
  21. Place the first cake layer on a plate. Spread a generous layer of blackberry filling across the top.
  22. Pour the Ganache
  23. Set the second layer on top. Pour ganache over the cake, letting it drip down the sides.
  24. Final Touches
  25. Top the cake with fresh blackberries. Add chocolate shavings and flowers if you like. A dusting of cocoa adds a moody look.

Notes

Serving Tips
Serve chilled or at room temperature. It pairs well with coffee or black tea. Add a scoop of vanilla ice cream if you're feeling fancy.