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Blackberry Velvet Gothic Cake

This rich and velvety cake combines the tartness of blackberries with a dark, chocolatey base. The gothic aesthetic is achieved through dark cocoa powder and a striking blackberry filling, making it a perfect centerpiece for themed gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 2 9-inch round cake pans
  • 1 parchment paper
  • 1 oven
  • 1 cooling rack
  • 1 saucepan
  • 1 whisk

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened dark cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups fresh blackberries
  • ½ cup granulated sugar for blackberry filling
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 cup unsalted butter softened for frosting
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder for frosting
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract for frosting
  • Extra blackberries for garnish optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the bottoms of the two 9-inch round cake pans with parchment paper.
  • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth.
  • Carefully stir in the boiling water until fully incorporated. The batter will be thin.
  • Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a cooling rack.
  • While the cakes are cooling, prepare the blackberry filling. In a saucepan, combine the blackberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
  • For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Add the heavy cream and vanilla extract, then increase the speed and beat until fluffy.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the blackberry filling on top, then add the second cake layer.
  • Frost the top and sides of the cake with the chocolate frosting. Use the remaining blackberry filling to decorate on top or between layers, and garnish with extra blackberries if desired.
  • Slice and serve!

Notes

For a firmer filling, you can let the blackberry filling cool completely in the fridge before using, allowing it to thicken even more.
This cake can be made a day in advance and stored covered in the refrigerator; it tastes even better after the flavors meld overnight.
Ensure cakes are completely cooled before frosting to prevent melting.