Name: Blackberry Velvet Gothic Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: For the Cake; 2 cups all-purpose flour (240 g); 1 1/2 cups granulated sugar (300 g); 3/4 cup cocoa powder (75 g); 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 3 large eggs; 3/4 cup vegetable oil (180 ml); 1 cup buttermilk (240 ml); 2 tsp vanilla extract; 1/2 cup hot water (120 ml); For the Blackberry Filling; 1 1/2 cups blackberries (225 g); 1/4 cup sugar (50 g); 2 tbsp cornstarch + 2 tbsp water; 1 tbsp lemon juice; For the Cream Topping; 1 1/2 cups heavy whipping cream (360 ml); 1/4 cup powdered sugar (30 g); 1 tsp vanilla extract; Optional Garnishes; Fresh blackberries; Edible flowers; Dark chocolate shavings; Cocoa powder dusting

Description

A stunning Blackberry Velvet Gothic Cake with rich chocolate sponge layers, tangy blackberry filling, and whipped cream topping. Dark, elegant, and perfect for dramatic occasions.

Ingredients

Scale

For the Cake

2 cups all-purpose flour (240 g)

1 1/2 cups granulated sugar (300 g)

3/4 cup cocoa powder (75 g)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large eggs

3/4 cup vegetable oil (180 ml)

1 cup buttermilk (240 ml)

2 tsp vanilla extract

1/2 cup hot water (120 ml)

For the Blackberry Filling

1 1/2 cups blackberries (225 g)

1/4 cup sugar (50 g)

2 tbsp cornstarch + 2 tbsp water

1 tbsp lemon juice

For the Cream Topping

1 1/2 cups heavy whipping cream (360 ml)

1/4 cup powdered sugar (30 g)

1 tsp vanilla extract

Optional Garnishes

Fresh blackberries

Edible flowers

Dark chocolate shavings

Cocoa powder dusting

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch pans.

2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt in one bowl.

3. Whisk eggs, oil, buttermilk, and vanilla in another. Combine with dry mix.

4. Add hot water and stir until smooth.

5. Divide batter into pans and bake 30–35 minutes. Cool completely.

6. Cook blackberries with sugar until juicy. Add cornstarch slurry and lemon juice. Stir until thickened. Cool.

7. Whip cream, powdered sugar, and vanilla to stiff peaks.

8. Spread blackberry filling between cooled cakes.

9. Top with whipped cream. Garnish with blackberries, chocolate, or flowers.

10. Chill 1 hour before slicing and serving.

Notes

Frozen blackberries can be used, but drain well.

Do not overbake cakes to keep crumb moist.

Chill cake before slicing for neat layers.

Stabilize whipped cream with cornstarch or gelatin for longer storage.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 220mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 5g
Cholesterol: 70mg