Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: A Dark Dessert Delight

  • Author: basmer
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

An enchanting and dramatic dessert, this Blackberry Velvet Gothic Cake features deep, dark cocoa cake layers with a tender, moist crumb, luscious blackberry compote filling, and a dreamy cream cheese frosting. A true showstopper for any occasion.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 1/2 cups (300 grams) granulated sugar (for cake)
  • 3/4 cup (75 grams) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 3/4 cup (180ml) vegetable oil
  • 2 teaspoons vanilla extract (for cake)
  • 1–2 teaspoons black gel food coloring (optional, for cake)
  • 1/2 cup (120ml) hot water
  • 1 1/2 cups (225 grams) fresh or frozen blackberries
  • 1/4 cup (50 grams) granulated sugar (for compote)
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water (for compote slurry)
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 16 oz (450g) full-fat cream cheese, softened
  • 6–8 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1–2 tablespoons milk or cream (if needed, for frosting)
  • Fresh blackberries (for garnish)
  • Edible silver or black sprinkles or glitter (optional, for garnish)
  • Dark chocolate shavings or curls (optional, for garnish)
  • Sprigs of fresh mint or edible dark flowers (optional, for garnish)

Instructions

  1. Combine 1 1/2 cups blackberries, 1/4 cup sugar, and 1 tbsp lemon juice in a saucepan. Simmer over medium heat for 8-10 minutes, stirring, until berries soften. Whisk 2 tbsp cornstarch with 2 tbsp cold water; stir slurry into compote and cook 1-2 minutes until thickened. Cool completely, then chill for at least 1-2 hours.
  2. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Sift together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl. Whisk well.
  3. In a separate bowl, whisk together 3 large eggs, 1 cup buttermilk, 3/4 cup vegetable oil, 2 tsp vanilla extract, and optional 1-2 tsp black gel food coloring.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Slowly pour in 1/2 cup hot water, mixing gently until the batter is smooth and lump-free. The batter will be thin.
  5. Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
  6. In a stand mixer, beat 1 cup softened unsalted butter and 16 oz softened cream cheese on medium-high for 3-5 minutes until light and fluffy. Gradually add 6-8 cups sifted powdered sugar on low speed, then beat on medium-high for 2-3 minutes until fluffy. Stir in 2 tsp vanilla and a pinch of salt. Adjust consistency with milk/cream if needed. Optionally, add black gel food coloring for a darker hue.
  7. Level cooled cake layers. Place the first layer on a serving platter. Spread a generous amount of frosting, leaving a 1/2-inch border, then pipe a frosting dam around the edge. Fill dam with 1/2 to 3/4 cup chilled blackberry compote. Top with the second cake layer, repeat frosting and compote. Place the final cake layer on top.
  8. Apply a thin layer of frosting all over the cake (crumb coat) to trap loose crumbs. Chill the cake in the refrigerator for 20-30 minutes until the crumb coat is firm.
  9. Apply the remaining frosting generously to the top and sides of the cake, smoothing for a sleek finish. Decorate with fresh blackberries, edible sprinkles/glitter, chocolate shavings, or fresh mint/edible flowers. Refrigerate for at least 30 minutes before slicing.
  10. Allow cake to sit at room temperature for 15-20 minutes before serving for best texture. Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Notes

    • Prep Time: 3 hours
    • Cook Time: 1 hour
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 450
    • Sugar: 35g
    • Sodium: 300mg
    • Fat: 25g
    • Saturated Fat: 15g
    • Unsaturated Fat: 10g
    • Trans Fat: 0g
    • Carbohydrates: 50g
    • Fiber: 3g
    • Protein: 5g
    • Cholesterol: 80mg

    Keywords: Blackberry Velvet Gothic Cake, Cake, Dessert, Blackberry, Cocoa

    Find it online: https://www.recipesmolly.com/blackberry-velvet-gothic-cake/