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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

This Blackberry Velvet Gothic Cake combines rich cocoa, fresh blackberries, and ganache for a dark, dramatic dessert worthy of any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 11 slices
Calories 400 kcal

Equipment

  • Stand Mixer
  • saucepan
  • parchment paper
  • Cake pans

Ingredients
  

For the Blackberry Velvet Cake

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups black cocoa powder
  • 0.5 cups cocoa powder
  • 1 cups unsalted butter softened
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 0.25 cups coconut oil or olive oil
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cups fresh blackberry puree
  • 1 cups buttermilk
  • Purple or red food coloring optional

For the Blackberry Filling

  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 stick cinnamon stick
  • 2 tablespoon water

For the Chocolate Ganache

  • 1 cups heavy cream
  • 1.5 cups semi-sweet or dark chocolate chopped
  • 1 tablespoon unsalted butter optional

Instructions
 

Prepare the Cake Layers

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together flour, black cocoa, regular cocoa, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer, cream together softened butter and sugar until light and fluffy, about 3–5 minutes.
  • Add eggs one at a time, beating after each addition. Mix in vanilla extract.
  • In a separate cup, stir together blackberry puree, buttermilk, and oil.
  • Gradually add dry ingredients to the wet mixture, alternating with the blackberry liquid. Mix just until combined.
  • If desired, add a few drops of red or purple food coloring for a deeper hue.
  • Divide the batter evenly between prepared pans.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely in pans, then remove and set on a wire rack.

Make the Blackberry Filling

  • In a medium saucepan, combine blackberries, sugar, lemon juice, and cinnamon stick over medium heat.
  • Simmer for 5–7 minutes, stirring occasionally, until the berries release their juices and begin to break down.
  • In a small bowl, whisk cornstarch with 2 tablespoon water to create a slurry.
  • Stir the slurry into the berry mixture and cook until thickened.
  • Remove from heat and let cool completely. Strain if a seedless filling is desired.

Prepare the Ganache

  • Heat heavy cream in a saucepan over medium heat just until it begins to simmer. Do not boil.
  • Pour hot cream over chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes.
  • Stir until fully smooth. Add butter (optional) for extra shine.
  • Let ganache cool slightly until it thickens but is still pourable.

Assemble the Cake

  • Trim domed tops off cake layers if needed for an even surface.
  • Place one cake layer on a cake stand or serving plate.
  • Spread a thin layer of ganache on top. Add a generous layer of blackberry filling.
  • Top with second cake layer.
  • Pour ganache over the top, allowing it to drip down the sides for a gothic 'drip' effect.

Decorate and Serve

  • Garnish with fresh blackberries, black sugar pearls, or chocolate skulls for dramatic flair.
  • Let ganache set for 20–30 minutes before slicing.
  • Slice and serve with red wine or espresso for the ultimate experience.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 54gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword blackberry dessert, Blackberry Velvet Cake, chocolate cake, gothic cake, velvet cake
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