Go Back

Decadent Blackberry Velvet Gothic Cake

A moody, dark chocolate cake filled with a tangy blackberry mixture and topped with a glossy ganache, creating a perfect balance of rich flavors and textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 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
  • 1 tbsp purple or red food coloring (optional)
For the Blackberry Filling
  • 2 cups fresh or frozen blackberries
  • 0.25 cups granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Ganache
  • 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. It's essential to have everything ready to go as soon as the batter is mixed.
Mixing the Batter
  1. In a medium bowl, whisk together the flour, 1.5 cups sugar, black cocoa powder, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  2. In a large bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
  3. Mix in the coconut oil or olive oil and the fresh blackberry puree until glossy.
  4. Add the dry mixture and buttermilk alternately, mixing until just combined. If using food coloring, add it at this stage.
Baking the Cake
  1. Divide the batter between prepared pans and bake until a tester comes out with moist crumbs.
Blackberry Filling
  1. Cook the blackberries with 0.25 cups sugar and lemon juice until the berries burst and the mixture looks juicy.
  2. Stir together the cornstarch and water, then add it to the simmering berries until the filling thickens to a spoon-coating consistency.
Making the Ganache
  1. Heat the heavy cream until steaming, then pour it over the chopped chocolate. Let sit briefly, stir until smooth. Optionally, stir in 1 tablespoon of butter for extra shine.
Assembly
  1. Layer the cake, blackberry filling, and ganache. Let the assembled cake set before slicing.

Notes

Whisk the dry ingredients thoroughly to prevent clumping. Cool the cakes before assembling to avoid sliding layers. Store the cake covered in the refrigerator.