Description
Rich chocolate velvet cake layers filled with a tart homemade blackberry filling and topped with lightly sweetened vanilla whipped cream. This dramatic layer cake combines deep cocoa flavor, juicy berries, and an elegant gothic-inspired presentation.
Ingredients
Scale
- 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
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries, optional
- Food-safe edible flowers, optional
- Dark chocolate shavings, optional
- Cocoa powder, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk the flour, 1 1/2 cups sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and 2 teaspoons vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Gradually stir in the hot water.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Cool the cakes completely.
- Combine the blackberries and 1/4 cup granulated sugar in a saucepan over medium heat. Cook until the berries release their juices, gently crushing some of them as they soften.
- Mix the cornstarch with 2 tablespoons water. Stir the slurry and lemon juice into the blackberries and cook until the filling becomes thick and glossy. Cool completely.
- Beat the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form.
- Place one cooled cake layer on a serving plate and spread the cooled blackberry filling over it, leaving a small border around the edge.
- Place the second cake layer on top and spread or spoon the whipped cream over the cake.
- Decorate with fresh blackberries, food-safe edible flowers, dark chocolate shavings, or a light dusting of cocoa powder.
- Refrigerate the assembled cake for at least 1 hour before slicing and serving.
Notes
- Use room-temperature eggs and buttermilk for a smoother cake batter.
- Do not overmix the batter after adding the flour mixture.
- Cool both cake layers and blackberry filling completely before assembly.
- Keep the heavy whipping cream cold until you are ready to whip it.
- Refrigerate leftovers in a covered container and enjoy within 3 days.
- Use only flowers specifically labeled edible and food-safe for cake decoration.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 42
- Sodium: 285
- Fat: 34
- Saturated Fat: 13
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 69
- Fiber: 5
- Protein: 7
- Cholesterol: 95