Blackberry Velvet Gothic Cake

If you’re looking to impress with something equal parts elegant and dramatic, this Blackberry Velvet Gothic Cake is here to steal the show. Think of it as a dark, luscious love letter to both chocolate and berries, wrapped in mystery.

The black cocoa gives the cake its rich, almost midnight hue, while the blackberry puree keeps it tender and adds a gentle fruity tang. Each bite delivers velvety cake layers sandwiched with jewel-toned blackberry filling and finished with a cascade of silky ganache.

Whether you’re planning a moody dinner party or just craving something bold, this cake brings a little drama in the best way possible.

Why You’ll Love This Recipe:

• Deep, rich chocolate flavor from two types of cocoa.
• Moist and tender texture thanks to buttermilk and fruit puree.
• A dramatic look that’s perfect for themed events or celebrations.
• Balanced sweetness with a burst of berry brightness.
• Looks like it came from a gothic fairytale—but it’s easy to make at home.

Blackberry Velvet Gothic Cake Recipe

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: ~1 hour (plus cooling)
• Servings: 10–12

Equipment Needed:

• Two 8-inch round cake pans
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Heatproof bowl
• Whisk and spatula

Ingredients

For the Blackberry Velvet Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup black cocoa powder
• 1/2 cup regular cocoa powder
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 1/4 cup coconut oil or olive oil
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup fresh blackberry puree
• 1 cup buttermilk
• Purple or red food coloring (optional)

For the Blackberry Filling:

• 2 cups fresh or frozen blackberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 cinnamon stick
• 2 tbsp water

For the Chocolate Ganache:

• 1 cup heavy cream
• 1 1/2 cups semi-sweet or dark chocolate, chopped
• 1 tbsp unsalted butter (optional)

Instructions

1. Bake the Cake Layers

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
• In a medium bowl, whisk together the flour, both cocoas, baking powder, baking soda, and salt.
• Set aside. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
• Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine the blackberry puree, buttermilk, and oil.
• Alternate adding the dry ingredients and wet mixture into the creamed butter, mixing gently until just combined.
• Divide the batter evenly between your pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely before assembling.

2. Make the Blackberry Filling

• In a saucepan over medium heat, cook the blackberries, sugar, lemon juice, and cinnamon stick for 5–7 minutes.
• In a small bowl, stir the cornstarch and water together. Add this to the berries and cook until thickened. Remove from heat and cool. You can strain out the seeds if preferred.

3. Prepare the Ganache

• Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a heatproof bowl.
• Let it sit for 2–3 minutes, then stir until smooth. Add butter for extra shine if you’d like. Let cool until thickened but still pourable.

4. Assemble the Cake

• Level the cake layers if needed. Place one layer on a cake stand or serving plate. Spread a thin layer of ganache over the cake, then spoon on the blackberry filling.
• Top with the second cake layer. Pour the ganache over the top, letting it drip down the sides naturally.

5. Decorate and Serve

Finish with fresh blackberries, edible flowers, or spooky decorations like chocolate skulls. Let the ganache set for 20–30 minutes before slicing.

Variations to Try:

• Swap the blackberry filling for raspberry or cherry if you prefer.
• Make it gluten-free with a 1:1 gluten-free flour blend.
• Add a dash of espresso powder to the batter for even deeper chocolate flavor.

Pro Tips:

• Room temperature ingredients blend better and create a smoother batter.
• Don’t overmix—this keeps your cake fluffy, not dense.
• Want perfect ganache drips? Start pouring from the center and nudge it outward.
• Freeze your cake layers before assembling for easier stacking and decorating.

This Blackberry Velvet Gothic Cake is bold, beautiful, and surprisingly simple to make—just the kind of kitchen magic we love!

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