Introduction

The Blackberry Velvet Gothic Cake is a dark, lush dessert that perfectly balances rich chocolate with a tart blackberry filling. Finished with a light whipped cream topping, it’s an elegant treat that feels both indulgent and refreshingly fruity.

A close-up image shows a cluster of round pink oat balls with a rough texture. Each ball is speckled with light beige oat flakes on the outside, giving a natural grainy look. The ball on top is bitten, revealing a moist, slightly crumbly interior that is pale pink and has a deeper red center, showing a soft fruit filling. The background is a soft blur of more pink oat balls, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240 grams)
1 1/2 cups granulated sugar (300 grams)
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil (180 ml)
1 cup buttermilk (240 ml)
2 teaspoons vanilla extract
1/2 cup hot water (120 ml)
1 1/2 cups fresh or frozen blackberries (225 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract
Optional garnishes: fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir in the hot water gently to create a smooth batter.
Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 6: For the filling, place blackberries and granulated sugar in a saucepan over medium heat. Cook until the berries release their juice and soften, about 5 minutes.
Step 7: Stir in the cornstarch mixture and lemon juice. Continue cooking until the filling thickens, then remove from heat and let it cool fully.
Step 8: To make the topping, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Step 9: To assemble, place one cake layer on a serving plate, spread the blackberry filling evenly over it, then top with the second cake layer.
Step 10: Cover the top and sides of the cake with the whipped cream. Decorate with fresh blackberries, edible flowers, chocolate shavings, or a dusting of cocoa powder if desired.
Step 11: Chill the cake for at least 1 hour before slicing to allow flavors to meld and the filling to set.

Tips & Variations

Use fresh blackberries for the best flavor when in season, or frozen berries thawed and drained if not available.
For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of lemon juice and use coconut cream for whipping.
Add a splash of blackberry liqueur or vanilla vodka to the filling for a boozy twist.
To keep the whipped cream stable longer, fold in a small amount of cream cheese or use a stabilizing agent.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. If storing the cake layers separately, keep them wrapped tightly at room temperature for 1-2 days or frozen for up to 1 month. Let frozen layers thaw completely before assembling and serving. For best texture, re-chill the assembled cake before serving if it has warmed.

How to Serve

A round chocolate cake with two clear layers is shown on a light wooden board. The bottom layer is a dark, crumbly chocolate base. The top layer is smooth, glossy chocolate ganache, deep brown in color. On top of the cake, a pile of shiny blackberries adds contrast with their black and deep purple shades. The cake edges show some loose chocolate crumbs. Behind the cake, there is a blurred flower pot with bright pink flowers and green leaves, set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Thaw them first and drain any excess liquid to prevent the filling from becoming too watery.

How do I make the cake layers moist and tender?

Using buttermilk and oil helps keep the layers moist. Be careful not to overmix the batter and avoid overbaking to maintain a tender crumb.