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Blackberry Velvet Gothic Cake

A deep, inky black-velvet cake layered with a glossy blackberry filling and rich ganache, perfect for a show-stopping dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups black cocoa powder
  • 0.5 cups cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1 cup unsalted butter (softened)
  • 3 large eggs
  • 2 tsp vanilla extract
  • 0.25 cups coconut oil or olive oil
  • 0.25 cups fresh blackberry puree
  • 1 cup buttermilk
  • optional purple or red food coloring
Filling Ingredients
  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
Ganache Ingredients
  • 1 cup heavy cream
  • 1.5 cups semi-sweet or dark chocolate (chopped)
  • 1 tbsp unsalted butter (optional)

Method
 

Preparation
  1. Preheat your oven and prepare your cake pans for baking.
  2. In a medium bowl, whisk together the flour, 1.5 cups sugar, black cocoa powder, cocoa powder, baking powder, baking soda, and salt until uniform.
  3. In a large bowl, cream the softened butter until smooth and lighter-looking. Add the eggs one at a time, mixing after each and then mix in the vanilla.
  4. Add the coconut oil (or olive oil) and blackberry purée, mixing until combined. The batter may appear marbled.
  5. Gradually alternate adding the dry ingredients and buttermilk, mixing gently until just combined.
Baking
  1. Divide the batter between the prepared pans and bake until a tester comes out with a few moist crumbs.
Blackberry Filling
  1. Cook the blackberries with 0.25 cups sugar and lemon juice in a saucepan until the berries burst.
  2. Make a slurry with cornstarch and water, stir it in, and cook until thickened.
Ganache
  1. Heat the heavy cream until hot, then pour it over the chopped chocolate. Stir until smooth. If using unsalted butter, add it at the end.
Assembly
  1. Layer the cake with blackberry filling and ganache, repeating as necessary. Allow to set before slicing.

Notes

Use a warm knife to slice for clean layers. Variations include optional food coloring and different oils for the cake.