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Slice of decadent Blackberry Velvet Cake with rich frosting and blackberries on top

Decadent Blackberry Velvet Gothic Cake

A rich chocolate cake infused with blackberry for a balanced, dramatic dessert that impresses with its deep cocoa flavor and velvety texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Baked Goods
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups black cocoa powder Brings flavor and color
  • 0.5 cups cocoa powder Rounds out the chocolate flavor
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1 cup unsalted butter (softened) Should be truly softened
  • 3 large eggs
  • 2 tsp vanilla extract
  • 0.25 cups coconut oil or olive oil Helps keep layers moist
  • 0.25 cups fresh blackberry puree For tenderness
  • 1 cup buttermilk Brings tenderness and tang
  • Purple or red food coloring (optional) For stronger color

For the Blackberry Filling

  • 2 cups fresh or frozen blackberries For the filling
  • 0.25 cups granulated sugar For filling
  • 1 tbsp lemon juice Keeps the blackberry flavor lively
  • 1 tbsp cornstarch For thickening
  • 2 tbsp water For cornstarch slurry

For the Ganache

  • 1 cup heavy cream For ganache
  • 1.5 cups semi-sweet or dark chocolate (chopped) Choose based on preferred flavor
  • 1 tbsp unsalted butter (optional) For extra shine

Instructions
 

Preparation

  • Preheat your oven and prepare your cake pans.
  • In a medium bowl, whisk together the flour, 1.5 cups sugar, black cocoa powder, cocoa powder, baking powder, baking soda, and salt until well blended.
  • In a large bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing after each addition. Then mix in the vanilla.
  • Mix in the coconut oil (or olive oil) and the fresh blackberry purée until glossy.
  • Add the dry ingredients in additions, alternating with the buttermilk, mixing gently until just combined.

Baking

  • Divide the batter between prepared pans and bake until a tester comes out with a few moist crumbs.
  • Avoid overbaking to maintain velvet texture.

Making the Filling

  • In a saucepan, cook the blackberries with sugar and lemon juice until juicy. Mix cornstarch with water until smooth, then stir into the berry mixture until thickened.

Making the Ganache

  • Heat the heavy cream until hot, then pour over the chopped chocolate. Stir until smooth. Add butter for extra gloss if desired.

Assembling

  • Layer cake with blackberry filling and ganache. Repeat until all layers are used. Allow to set before slicing.

Notes

Use truly softened butter for best results and allow cakes to cool before assembling to avoid mess. Wipe knife between slices for clean cuts.
Keyword blackberry cake, chocolate cake, dark chocolate, gothic cake, Velvet Cake