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–+ servings

Blackberry Velvet Gothic Cake

320kcal
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Prep 30 minutes
Cook 35 minutes
Total 1 hour 45 minutes
A rich, velvety chocolate cake filled with blackberry jam and topped with whipped cream, perfect for impressing guests or enjoying a special dessert.
Servings 12 servings
Course Cake, Dessert
Cuisine American

Ingredients

For the Cake
  • 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 Use room temperature for better batter texture.
  • 3/4 cup vegetable oil (180 ml)
  • 1 cup buttermilk (240 ml)
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water (120 ml)
For the Blackberry Filling
  • 1 1/2 cups fresh or frozen blackberries (225 grams) If using frozen, thaw and drain excess liquid.
  • 1/4 cup granulated sugar (50 grams) Adjust for tart blackberries.
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon lemon juice
For the Whipped Cream
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract
For Decoration
  • Fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting

Method

Bake the Cakes
  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
  2. Mix dry ingredients (flour, granulated sugar, cocoa, baking powder, baking soda, salt) in one bowl.
  3. Mix wet ingredients (eggs, oil, buttermilk, vanilla) in another bowl.
  4. Combine wet and dry. Stir in hot water until smooth.
  5. Divide batter into pans. Bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool cakes completely on a rack.
Make the Filling
  1. In a saucepan, cook blackberries and 1/4 cup sugar until they are juicy and soft.
  2. Add the cornstarch slurry and lemon juice. Stir until the mix thickens.
  3. Let the filling cool fully before using.
Whip the Cream
  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake
  1. Place one cake layer on a plate. Spread the cooled blackberry filling evenly on top.
  2. Add the second cake layer.
  3. Spread whipped cream over the top and sides.
Decorate and Chill
  1. Add fresh blackberries, edible flowers, and dark chocolate shavings. Dust lightly with cocoa powder.
  2. Chill the cake for at least 1 hour before slicing for best results.

Nutrition

Serving1gCalories320kcalCarbohydrates45gProtein4gFat15gSaturated Fat8gSodium200mgFiber2gSugar25g

Notes

Use room temperature eggs for better batter texture. Let cakes cool fully before you add the filling to avoid melting the cream.

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