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Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Elegance at Home

Experience the indulgence of Blackberry Velvet Gothic Cake, a rich chocolate dessert with a tart berry filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use cake flour for a lighter texture.
  • 2 cups granulated sugar Brown sugar can add moisture and depth.
  • 3/4 cup unsweetened cocoa powder Use a high-quality brand for the best flavor.
  • 1.5 tsp baking powder Ensure they are fresh for best results.
  • 1.5 tsp baking soda Ensure they are fresh for best results.
  • 1 tsp salt Optional, but recommended for balance.
  • 2 large eggs Adds moisture and structure.
  • 1 cup vegetable oil Melted butter can be used for flavor.
  • 1 cup buttermilk Regular milk with a splash of vinegar can be substituted.
  • 2 tsp vanilla extract Use pure extract for best results.
  • 1 cup hot water Ensure it's indeed hot for proper mixing.
For the Blackberry Filling
  • 2 cups fresh or frozen blackberries Frozen must be thawed and drained.
  • 1/2 cup sugar for filling Adjust based on blackberry ripeness.
  • 2 tbsp cornstarch Thickening agent.
  • 1 tbsp water Used to mix with cornstarch.
  • 2 tbsp lemon juice Fresh lemon juice enhances flavor.
For the Topping
  • 1 cup heavy whipping cream Can use coconut cream for a dairy-free option.
  • 1/4 cup powdered sugar Helps maintain whipped cream's structure.
Optional Garnishes
  • 1 cup fresh blackberries Add color and freshness.
  • to taste edible flowers Enhance visual appeal.
  • 1/2 cup dark chocolate shavings For a touch of elegance.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • electric mixer
  • Saucepan
  • Measuring cups and spoons
  • Parchment paper
  • cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just combined, then mix in hot water until smooth.
  5. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes.
  6. Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack.
  7. In a medium saucepan, combine blackberries and sugar over medium heat and cook until syrupy.
  8. Stir in the cornstarch slurry and lemon juice, cooking for an additional minute before cooling.
  9. In a chilled mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.
  10. Assemble by placing one cake layer on a platter, spreading blackberry filling, then topping with the second layer and whipped cream.
  11. Garnish with fresh blackberries, edible flowers, or dark chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 260mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 7mgCalcium: 120mgIron: 2mg

Notes

Ensure room temperature ingredients for smoother mixing. Avoid overmixing the batter for a light texture.

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