Description
The Blackberry Velvet Gothic Cake is a decadent and visually striking dessert featuring layers of rich black cocoa and blackberry-infused cake, finished with a luscious chocolate ganache and a vibrant blackberry filling. Its deep hues and dramatic drip effect make it perfect for special occasions or gothic-themed events.
Ingredients
Scale
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
- 1 cup buttermilk
- Purple or red food coloring (optional)
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
Chocolate Ganache
- 1 cup heavy cream
- 1 1/2 cups semi-sweet or dark chocolate, chopped
- 1 tbsp unsalted butter (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set this aside.
- Cream butter and sugar: Using a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 to 5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Combine wet blackberry mixture: In a separate container, stir together the fresh blackberry puree, buttermilk, and oil until well combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer bowl, alternating with the blackberry liquid. Mix gently just until everything is combined, avoiding overmixing.
- Add food coloring (optional): For a deeper, gothic color, add a few drops of red or purple food coloring and stir gently.
- Divide batter and bake: Evenly distribute the batter between the prepared cake pans. Bake in the oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake layers: Remove the cakes from the oven and allow them to cool completely in their pans. Once cool, transfer them onto a wire rack.
- Prepare blackberry filling: In a medium saucepan over medium heat, combine blackberries, sugar, lemon juice, and cinnamon stick. Simmer for 5 to 7 minutes until the berries release their juices and soften.
- Make cornstarch slurry: Whisk cornstarch with 2 tablespoons of water in a small bowl to create a smooth slurry.
- Thicken blackberry filling: Stir the slurry into the berry mixture and cook until thickened. Remove from heat and cool completely. For a seedless filling, strain the mixture.
- Heat cream for ganache: In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Avoid boiling.
- Make ganache: Pour the hot cream over the chopped chocolate in a heatproof bowl and let stand for 2 to 3 minutes. Stir until the ganache is smooth, and add butter if desired for shine.
- Cool ganache: Allow the ganache to thicken slightly until it is pourable but not too runny.
- Prepare cake layers: Trim any domed tops from the cakes to create an even surface for stacking.
- Assemble cake – first layer: Place one cake layer on a serving plate or cake stand. Spread a thin layer of ganache over the top.
- Add blackberry filling: Spread a generous layer of the prepared blackberry filling over the ganache.
- Add second cake layer: Place the second cake layer on top of the filling.
- Finish with ganache drip: Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a dramatic gothic dripping effect.
- Garnish cake: Decorate the cake with fresh blackberries, black sugar pearls, or chocolate skulls to enhance the gothic presentation.
- Set ganache: Let the ganache set for 20 to 30 minutes at room temperature before slicing.
- Serve: Slice and serve the cake alongside a glass of red wine or espresso for an elevated dessert experience.
Notes
- If a seedless filling is preferred, strain the blackberry mixture after it cools and thickens.
- Use parchment paper for easy cake removal from pans.
- Adding food coloring is optional but enhances the cake’s gothic appearance.
- Butter added to ganache provides extra gloss and richness.
- Allow ganache to set completely for clean slicing.
- Fresh or frozen blackberries can be used for the filling depending on availability.
