Go Back

Blackberry Velvet Gothic Cake

A rich and moist chocolate cake filled with juicy blackberries and topped with whipped cream, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour (240 grams) Use unbleached flour for better flavor.
  • 1.5 cups granulated sugar (300 grams) You can substitute coconut sugar for a healthier option.
  • 0.75 cup unsweetened cocoa powder (75 grams) Use high-quality cocoa for richness.
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt Enhances flavors.
  • 3 large eggs Room temperature eggs yield better structure.
  • 0.75 cup vegetable oil (180 ml) Canola or sunflower oil is preferable.
  • 1 cup buttermilk (240 ml) Make your own by adding vinegar to milk.
  • 2 teaspoons vanilla extract Use pure vanilla for richer aroma.
  • 0.5 cup hot water (120 ml) Intensifies chocolate flavor.
For the Blackberry Filling
  • 1.5 cups fresh or frozen blackberries (225 grams) Ensure they are ripe and sweet.
  • 0.25 cup granulated sugar (50 grams)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water Creates perfect filling consistency.
  • 1 tablespoon lemon juice Brightens blackberry flavor.
For the Whipped Cream Topping
  • 1.5 cups heavy whipping cream (360 ml) Use fresh cream of at least 36% fat content.
  • 0.25 cup powdered sugar (30 grams) Adds light sweetness.
  • 1 teaspoon vanilla extract
For Garnish
  • Fresh blackberries
  • Edible flowers Adds elegance.
  • Dark chocolate shavings Use high-quality chocolate.
  • Cocoa powder dusting

Method
 

Bake the Cakes
  1. Preheat your oven to 350°F (175°C). Grease and line two cake pans with parchment paper.
  2. Combine the dry ingredients in a large bowl and whisk well.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour wet mixture into dry ingredients and mix until just combined.
  5. Divide batter evenly between pans and bake for 30–35 minutes.
  6. Allow cakes to cool completely in the pans.
Make the Filling
  1. In a medium saucepan, cook blackberries and sugar over medium heat until juices release.
  2. Add cornstarch slurry and lemon juice, stirring until thickened.
  3. Remove from heat and let cool.
Whip the Cream
  1. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake
  1. Turn one cake layer upside down on a plate and spread blackberry filling on top.
  2. Place the second layer on top and spread whipped cream over the cake.
  3. Decorate with blackberries, chocolate shavings, and edible flowers.
Chill and Serve
  1. Cover and chill for at least 1 hour before slicing.

Notes

Don’t overbake cakes; store leftovers in the fridge for up to 3 days.