Why Make This Recipe
Blackberry Velvet Gothic Cake is a delightful treat that brings together rich chocolate and the tangy sweetness of blackberries. This cake stands out not only for its flavors but also its striking appearance, making it a perfect dessert for any occasion. Whether it’s a birthday, a holiday gathering, or just a weekend dessert, this cake is sure to impress your guests with its beautiful presentation and delicious taste.
How to Make Blackberry Velvet Gothic Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar (for sauce)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh blackberries for garnish
- Edible flowers for garnish
- Dark chocolate shavings for garnish
- Cocoa powder for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in hot water until the batter is smooth.
- Fold in the blackberries gently.
- Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the blackberry sauce, combine blackberries, sugar, cornstarch mixture, and lemon juice in a saucepan over medium heat. Cook until thickened, then cool.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, place one cake layer on a serving plate, spread with blackberry sauce and whipped cream, then top with the second layer.
- Garnish with fresh blackberries, edible flowers, dark chocolate shavings, and a dusting of cocoa powder before serving.
How to Serve Blackberry Velvet Gothic Cake
Serve this cake chilled or at room temperature. Each slice can be drizzled with additional blackberry sauce. It’s best enjoyed with a dollop of whipped cream and a few fresh blackberries on the side. Being beautifully garnished makes it even more appealing on the dessert table.
How to Store Blackberry Velvet Gothic Cake
Store any leftover cake in an airtight container in the refrigerator. It is best eaten within 3-4 days. If you want to keep it longer, consider freezing the unassembled layers. Wrap them tightly in plastic wrap, then place in a container or freezer bag. Thaw in the refrigerator before assembling and serving.
Tips to Make Blackberry Velvet Gothic Cake
- Make sure all your ingredients are at room temperature for a better texture.
- Gently fold in the blackberries to avoid breaking them apart too much.
- Let the cake layers cool completely before frosting to prevent the whipped cream from melting.
Variation
For a different twist, try adding orange zest to the blackberry sauce for an extra layer of flavor. You can also replace blackberries with raspberries or strawberries for a berry combination.
FAQs
Q: Can I use frozen blackberries instead of fresh ones?
A: Yes, frozen blackberries work well. Just make sure to thaw and drain any excess liquid before adding them to the batter.
Q: Is it possible to make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator wrapped tightly. Assemble just before serving for a fresh taste.
Q: Can I substitute buttermilk with regular milk?
A: Yes, you can use regular milk, but the cake may not be as moist. For a buttermilk substitute, mix one cup of milk with one tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.