Blackberry Velvet Gothic Cake 🍰 🖤

Introduction

There’s something utterly enchanting about a cake that not only tastes divine but also looks strikingly beautiful. The Blackberry Velvet Gothic Cake is a perfect blend of rich flavors and dramatic aesthetics that can elevate any occasion. When I first made this cake, I was captivated by its lush blackberry layers, creamy chocolate ganache, and tangy filling. My family couldn’t stop raving about it! The deep, dark hues and the delightful contrast of flavors make this cake a hit for birthdays, Halloween parties, or just a cozy night in. Here’s how to create this luscious masterpiece in your own kitchen.

Ingredients

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 (blend fresh or frozen blackberries)
• Purple or red food coloring (optional for a deeper color)

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

1. Prepare the Blackberry Velvet Cake Layers

• Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream the butter and sugar: Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 3-5 minutes).
• Add the eggs: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
• Combine blackberry puree and buttermilk: In a small bowl, combine the blackberry puree and buttermilk. (You can add food coloring to the puree if you want a deeper purple color.)
• Combine everything: Alternating in batches, add the dry ingredients and blackberry-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
• Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Blackberry Filling

• In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Stir frequently until the berries break down (about 5-7 minutes).
• In a separate bowl, whisk together cornstarch and water until smooth. Add this mixture to the saucepan and stir constantly until the filling thickens (about 1-2 minutes).
• Remove from heat and allow the filling to cool completely.

3. Prepare the Chocolate Ganache

• In a small saucepan, heat the heavy cream until it just begins to simmer (but not boil).
• Remove from heat and pour the cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate.
• Stir gently until the chocolate is fully melted and smooth. If using, stir in the butter for extra shine. Let the ganache cool slightly until it thickens but is still pourable.

4. Assemble the Cake

• Level the cake layers if needed by trimming the tops for an even surface.
• Place the first layer on a cake stand or plate. Spread a thin layer of ganache over the top of the cake to create a barrier for the filling.
• Spread the cooled blackberry filling evenly over the first layer of ganache.
• Place the second cake layer on top. Pour the remaining chocolate ganache over the top, letting it drip down the sides for a beautiful finish.

5. Final Touches

• Let the ganache set at room temperature or in the refrigerator for about 20-30 minutes before serving.
• Garnish with fresh blackberries or chocolate skulls if desired.

Enjoy!

This Blackberry Velvet Cake is rich, fruity, and decadent—perfect for any special occasion. Let me know how it turns out!

Nutrition Facts (per serving)

• Servings: 12
• Calories: 400
• Sugar: 35g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

How to Serve

• Slice the cake: Cut into even slices for serving.
• Garnish: Top with additional blackberries or edible flowers for a decorative touch.
• Serve with: A scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Additional Tips

1. Blackberry Puree: If using frozen blackberries, thaw them before blending for a smoother puree.
2. Baking Pans: Ensure the pans are well-greased and lined to prevent sticking.
3. Check for doneness: Insert a toothpick into the center of the cakes; it should come out clean or with a few crumbs.
4. Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
5. Coloring: Feel free to adjust the food coloring to your preference for a more gothic look!

Recipe Variations

• Filling Options: Substitute the blackberry filling with raspberry or strawberry for a different berry flavor.
• Add Spice: Incorporate a pinch of cinnamon or nutmeg into the cake batter for added warmth.
• Vegan Option: Replace eggs with flaxseed meal mixed with water and use dairy-free butter and milk alternatives.

Serving Suggestions

• Pair this cake with a refreshing berry lemonade or iced tea.
• Serve alongside a fruit salad for a lighter dessert option.
• Add chocolate skulls or themed decorations for Halloween parties.

Freezing and Storage

• Freezing: The assembled cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
• Thawing: To thaw, place the cake in the refrigerator overnight before serving.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQ Section

1. Can I use fresh blackberries for the filling?
   Yes, fresh blackberries work perfectly for the filling!
2. Can I make this cake gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free flour blend.
3. How can I make the ganache shiny?
   Adding a tablespoon of butter to the ganache will give it a lovely shine.
4. Can I omit the food coloring?
   Absolutely! The cake will still have a lovely color from the blackberry puree.
5. Is it necessary to use buttermilk?
   While buttermilk adds moisture and flavor, you can substitute it with regular milk mixed with a little vinegar.
6. Can I decorate the cake in advance?
   Yes, you can decorate the cake a few hours before serving, but it’s best to do it close to serving time for freshness.
7. What if my cakes sink in the middle?
   This could be due to overmixing or underbaking. Ensure to mix just until combined and check for doneness.
8. Can I use other fillings?
   Definitely! You can use other fruit fillings or even a chocolate mousse.
9. How long does this cake last?
   The cake can last up to 3 days in the refrigerator, but it’s best enjoyed fresh.
10. What occasions is this cake suitable for?
    This cake is perfect for birthdays, Halloween, or any special celebration!

Conclusion

The Blackberry Velvet Gothic Cake is not just a dessert; it’s an experience. With its rich flavors and striking appearance, it is sure to impress friends and family alike. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is a fantastic choice. Enjoy making it as much as you will enjoy eating it! 🍰🖤💀

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