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Blackberry Velvet Gothic Cake

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A rich chocolate cake layered with tart blackberry filling and topped with whipped cream, fresh blackberries, and chocolate shavings.

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 mixed with 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract
  • Fresh blackberries (for garnish)
  • Edible flowers (for garnish)
  • Dark chocolate shavings (for garnish)
  • Cocoa powder dusting (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two cake pans.
  2. In one bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla.
  4. Combine both mixtures and stir in the hot water. Divide the batter between the pans and bake for 30–35 minutes. Let the cakes cool completely on a rack.
  5. In a saucepan, cook the blackberries and sugar over medium heat until juicy. Mix the cornstarch with water and add it to the saucepan along with the lemon juice. Stir until thickened, then allow to cool fully.
  6. In a mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  7. Once the cakes are cool, place one layer on a serving plate. Spread the blackberry filling on top. Add the second layer and cover the entire cake with whipped cream. Decorate with fresh blackberries, dark chocolate shavings, and edible flowers.
  8. Chill the assembled cake in the refrigerator for at least one hour before slicing for the best results.
  9. Slice the cake into pieces and serve it chilled.

Notes

Make sure your ingredients are at room temperature for the best results. To make slicing easier, dip your knife in warm water before cutting the cake. Feel free to use frozen blackberries if fresh ones are unavailable.

Nutrition

Find it online: https://voxrecipes.com/blackberry-velvet-gothic-cake-dark-lush-dessert-dream/