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Decadent Blackberry Velvet Gothic Cake

This dramatic and delicious cake features dark chocolate layers with a vibrant blackberry filling and glossy ganache, offering a tender crumb and rich flavors.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups black cocoa powder Provides deep color
  • 0.5 cups cocoa powder For balanced chocolate flavor
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1 cup unsalted butter (softened)
  • 3 large eggs
  • 2 tsp vanilla extract
  • 0.25 cups coconut oil or olive oil Use olive oil for a fruity note
  • 0.25 cups fresh blackberry puree Adds moisture and flavor
  • 1 cup buttermilk Brings tenderness
  • optional purple or red food coloring For added dark color
Blackberry Filling
  • 2 cups fresh or frozen blackberries Both work well
  • 0.25 cups granulated sugar (for filling)
  • 1 tbsp lemon juice Enhances flavor
  • 1 tbsp cornstarch Thickens the filling
  • 2 tbsp water
Ganache
  • 1 cup heavy cream Brings richness
  • 1.5 cups semi-sweet or dark chocolate (chopped) For a smooth ganache
  • 1 tbsp unsalted butter (optional) For extra silkiness

Method
 

Preparation
  1. Preheat your oven and prepare your cake pans. Ensure they are well greased for easy release.
  2. In a medium bowl, whisk together flour, sugar, black cocoa, regular cocoa, baking powder, baking soda, and salt until uniform.
  3. In a large bowl, cream the softened butter until smooth. Add eggs one at a time, mixing well. Then mix in vanilla extract.
Mixing the Batter
  1. Blend in the oil and blackberry purée until smooth.
  2. Alternate adding the dry ingredients with buttermilk, mixing gently to avoid overmixing.
Baking
  1. Divide the batter into prepared pans and bake until a toothpick comes out with a few moist crumbs.
Preparing the Filling
  1. Cook blackberries with 0.25 cups of sugar and lemon juice until soft. Mix cornstarch with water, stir in, and continue cooking until thickened.
Making the Ganache
  1. Heat heavy cream until steaming, pour over chopped chocolate, let it sit, then stir until smooth. Optionally, stir in butter for added silkiness.
Assembling the Cake
  1. Layer the cake with blackberry filling and ganache, then allow it to set before slicing.

Notes

Let slices sit at room temperature briefly for best texture. Store in the refrigerator due to the filling and ganache.