Description
A luscious Blackberry Velvet Cake with rich chocolate ganache and a sweet, tangy blackberry filling. Perfect for special occasions or a decadent treat!
Ingredients
Scale
For the Blackberry Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 ½ tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup blackberry puree (fresh or frozen)
- Purple or red food coloring (optional)
For the Blackberry Filling:
- 1 ½ cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 ½ cups semi-sweet or dark chocolate (chopped)
- 1 tbsp unsalted butter (optional for shine)
Instructions
- Prepare the Blackberry Velvet Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar together until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract.
- Combine blackberry puree and buttermilk (add food coloring if desired).
- Alternately mix dry ingredients and blackberry-buttermilk mixture into the butter mixture. Mix on low speed until just combined.
- Divide batter between prepared pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire rack.
- Make the Blackberry Filling:
- In a saucepan, combine blackberries, sugar, and lemon juice over medium heat. Stir until berries break down (5-7 minutes).
- Whisk cornstarch and water in a separate bowl. Add to the saucepan and stir until thickened (1-2 minutes). Remove from heat and cool completely.
- Prepare the Chocolate Ganache:
- Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate in a bowl and let sit for 2-3 minutes.
- Stir until smooth. Add butter for shine if desired. Let ganache cool slightly.
- Assemble the Cake:
- Level cake layers if needed. Place the first layer on a cake stand and spread a thin layer of ganache on top.
- Spread blackberry filling over the ganache, then add the second layer. Pour remaining ganache over the top.
- Final Touches:
- Let ganache set for 20-30 minutes before serving. Garnish with fresh blackberries or chocolate skulls if desired.
Notes
For a deeper color, feel free to add purple or red food coloring to the blackberry puree.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg