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Blackberry Velvet Gothic Cake

A rich and velvety chocolate cake layered with luscious blackberry filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 At room temperature
  • 3/4 cup vegetable oil (180 ml)
  • 1 cup buttermilk (240 ml) At room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water (120 ml) For texture
For the Blackberry Filling
  • 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
For the Whipped Cream
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract
For Decoration
  • Fresh blackberries
  • Edible flowers
  • Dark chocolate shavings
  • Cocoa powder dusting

Method
 

Baking the Cakes
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
  2. In one bowl, mix all the dry ingredients; in another, whisk together the wet ingredients.
  3. Combine the two mixtures, then stir in the hot water.
  4. Divide the batter into the pans and bake for 30–35 minutes. Allow the cakes to cool completely.
Making the Filling
  1. In a saucepan, cook the blackberries and sugar until juicy. Add the cornstarch slurry and lemon juice, stirring until thickened.
  2. Let it cool fully.
Whipping the Cream
  1. Beat the heavy cream, powdered sugar, and vanilla until you achieve stiff peaks.
Assembling the Cake
  1. Spread the blackberry filling between the cake layers, then top with whipped cream.
  2. Decorate with more berries, chocolate shavings, or edible flowers.
Chilling and Serving
  1. Chill the completed cake for at least 1 hour before slicing for the best flavor and texture.

Notes

Store the cake in the fridge for 3-4 days. Wrap tightly to maintain moisture. You can freeze slices for up to 3 months.