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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: A Dreamy Dark Delight

The Blackberry Velvet Gothic Cake combines luscious chocolate flavors with tart blackberries for a stunning dessert that's easy to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Switch to gluten-free flour if needed.
  • 1.5 cups granulated sugar Brown sugar can enhance flavor depth.
  • 0.75 cups unsweetened cocoa powder Using high-quality cocoa makes a difference.
  • 1.5 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Ensure it’s fresh.
  • 0.5 teaspoon salt Balances sweetness.
  • 2 large eggs Room temperature eggs yield the best results.
  • 0.5 cups vegetable oil Melted butter can add flavor.
  • 1 cup buttermilk Mix vinegar with milk if you don’t have buttermilk.
  • 2 teaspoons vanilla extract Opt for pure extract.
  • 1 cup hot water Activates cocoa powder.
For the Blackberry Filling
  • 2 cups blackberries (fresh or frozen) Drain thawed frozen blackberries.
  • 2 tablespoons cornstarch Can be substituted with flour.
  • 1 tablespoon lemon juice Brightens flavor.
For the Whipped Cream Topping
  • 1 cup heavy whipping cream Make sure it’s cold.
  • 0.25 cups powdered sugar Essential for achieving consistency.
Optional Garnishes
  • 1 cup fresh blackberries Adds flavor.
  • edible flowers Adds elegance.
  • dark chocolate shavings Complements the cake.
  • cocoa powder dusting For presentation.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Stand mixer or hand mixer
  • medium saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients and mix gently.
  5. Carefully stir in the hot water and pour the batter into the prepared pans.
  6. Bake for 30-35 minutes and let cool before transferring to a wire rack.
  7. In a saucepan, cook blackberries and sugar until bubbly, then thicken with cornstarch and lemon juice.
  8. Beat the heavy whipping cream with powdered sugar until stiff peaks form.
  9. Assemble the cake by layering the blackberry filling and topping with whipped cream.
  10. Refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 450IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing and prevent overmixing during batter preparation.

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