Decadent Blackberry Velvet Gothic Cake
Dark chocolate blackberry layer cake with rich ganache and tart berry filling.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup black cocoa powder
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3 large eggs at room temperature
- 2 tsp vanilla bean paste
- 1/4 cup neutral oil such as vegetable or canola
- 1 cup fresh blackberry puree
- 1 cup buttermilk at room temperature
- Purple or red gel food coloring optional
- 2 cups fresh or frozen blackberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate finely chopped
- 1 tbsp unsalted butter optional
- 1 cup fresh blackberries for garnish
- Black sugar pearls or chocolate decorations for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, black cocoa, regular cocoa, baking powder, baking soda, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed for 3 to 5 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla bean paste.
- In a separate bowl or large measuring jug, whisk together the blackberry puree, buttermilk, and oil until smooth.
- With the mixer on low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the blackberry mixture in 2 additions, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain.
- If using food coloring, add a few drops and gently fold until the color is evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out with a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 to 15 minutes, then carefully turn them out, remove the parchment, and let them cool completely on the rack.
- While the cakes cool, make the blackberry filling. In a medium saucepan, combine the blackberries, sugar, and lemon juice over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the blackberry mixture and cook for 1 to 2 minutes, until thickened and glossy.
- Remove the blackberry filling from the heat and let it cool completely. For a seedless filling, press the mixture through a fine mesh sieve and discard the seeds.
- To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer, then immediately pour it over the chocolate.
- Let the cream and chocolate sit for 2 to 3 minutes without stirring, then gently stir from the center outward until the mixture is smooth and glossy. Stir in the butter, if using, until fully melted. Let the ganache cool until it is slightly thickened but still pourable.
- If needed, level the cooled cake layers by trimming any domed tops with a serrated knife to create flat surfaces.
- Place one cake layer on a cake stand or serving plate. Spread a thin layer of ganache on top to create a barrier, then add an even layer of the cooled blackberry filling, leaving a small border around the edge.
- Top with the second cake layer, cut side down. Gently press to secure and check that the layers are aligned.
- Pour the ganache over the top of the cake, starting in the center and nudging it toward the edges so it drips down the sides for a gothic drip effect.
- Garnish the top with fresh blackberries and any decorative elements, such as black sugar pearls or chocolate decorations. Let the ganache set for 20 to 30 minutes before slicing and serving.
Notes
- Make sure the cake layers are completely cool before assembling to prevent the filling and ganache from sliding.
- If the ganache thickens too much before you pour it, warm it gently over a double boiler or in short bursts in the microwave, stirring until smooth.
- For easier slicing, chill the assembled cake for 30 to 45 minutes, then let it sit at room temperature for about 20 minutes before serving.
- Store leftover cake covered in the refrigerator for up to 4 days, and bring slices to room temperature before enjoying.
- If the ganache thickens too much before you pour it, warm it gently over a double boiler or in short bursts in the microwave, stirring until smooth.
- For easier slicing, chill the assembled cake for 30 to 45 minutes, then let it sit at room temperature for about 20 minutes before serving.
- Store leftover cake covered in the refrigerator for up to 4 days, and bring slices to room temperature before enjoying.