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Blackberry Velvet Gothic Cake

Indulge in Blackberry Velvet Gothic Cake: A Decadent Delight

Experience the rich blend of chocolate and tart blackberry filling in this irresistible Blackberry Velvet Gothic Cake.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 cups Granulated Sugar Can be replaced with cane sugar or coconut sugar for a lower glycemic index.
  • 0.75 cups Unsweetened Cocoa Powder Use high-quality cocoa for best results.
  • 1.5 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1.5 teaspoons Baking Soda Do not substitute without adjusting proportions.
  • 1 teaspoon Salt Can be reduced or omitted for lower sodium.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 0.5 cups Vegetable Oil Can be substituted with melted coconut oil.
  • 1 cups Buttermilk Use yogurt or a plant-based milk with vinegar as a substitute.
  • 2 teaspoons Vanilla Extract Can be omitted but will reduce flavor complexity.
  • 1 cups Hot Water Do not skip this step.
For the Blackberry Filling
  • 2 cups Fresh or Frozen Blackberries Frozen can be thawed and drained.
  • 2 tablespoons Cornstarch A gluten-free alternative would be arrowroot powder.
  • 1 tablespoon Lemon Juice Replace with vinegar if necessary.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream Use coconut cream for a dairy-free option.
  • 0.5 cups Powdered Sugar Can be reduced or replaced with a sugar substitute.
Optional Garnishes
  • Fresh Blackberries Enhance presentation and flavor.
  • Edible Flowers Add a touch of elegance.
  • Dark Chocolate Shavings Introduce a luxurious touch.
  • Cocoa Powder Dusting For decoration and added flavor.

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Cake Pans
  • Saucepan
  • hand mixer

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch or 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the eggs, vegetable oil, buttermilk, and vanilla extract, whisking until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
  5. Stir in the hot water until there are no visible streaks of dry ingredients.
  6. Pour the batter evenly between the two cake pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Blackberry Filling
  1. In a saucepan over medium heat, combine the blackberries and sugar, cooking until the juices are released.
  2. Once simmering, add cornstarch mixture and lemon juice, cooking until thickened. Let cool completely.
Whipped Cream
  1. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembly
  1. Place one cake layer on a serving platter, spread blackberry filling, then add whipped cream. Repeat with the second layer.
  2. Finish with more whipped cream on top for an elegant presentation.
Serving
  1. Chill the assembled cake in the refrigerator for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for a smoother batter and avoid overmixing for a light cake. Decorate just before serving for the best appearance.

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