Decadent Blackberry Velvet Gothic Cake with Dark Chocolate Ganache Recipe

Introduction

Indulge in the rich, dramatic flavors of this Decadent Blackberry Velvet Gothic Cake. Featuring layers of moist black cocoa cake, luscious blackberry filling, and a smooth dark chocolate ganache, this cake makes a stunning centerpiece for any special occasion.

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups black cocoa powder
• 0.5 cups cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 0.25 tsp salt
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 0.25 cups coconut oil or olive oil
• 0.25 cups fresh blackberry puree
• 1 cup buttermilk
• Purple or red food coloring (optional)
• 2 cups fresh or frozen blackberries (for filling)
• 0.25 cups granulated sugar (for filling)
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water
• 1 cup heavy cream (for ganache)
• 1.5 cups semi-sweet or dark chocolate, chopped
• 1 tbsp unsalted butter (optional, for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer, cream the softened butter and sugar until light and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract.
4. Step 4: In a separate container, combine blackberry puree, buttermilk, and oil. Gradually add the dry ingredients to the wet mixture, alternating with the blackberry mixture, mixing just until combined.
5. Step 5: If desired, add a few drops of red or purple food coloring to deepen the color. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool completely in the pans, then remove and place on a wire rack.
7. Step 7: For the blackberry filling, combine blackberries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer for 5–7 minutes until berries break down.
8. Step 8: Mix cornstarch with water to form a slurry. Stir into the blackberry mixture and cook until thickened. Remove from heat, cool completely, and strain if you prefer a seedless filling.
9. Step 9: To make the ganache, heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit 2–3 minutes, then stir until smooth. Add butter for extra shine if desired.
10. Step 10: Trim any domed tops off the cake layers for even stacking. Place one layer on your serving plate, spread a thin layer of ganache, then add a generous layer of blackberry filling. Top with the second cake layer.
11. Step 11: Pour ganache over the top, letting it drip down the sides for a gothic ‘drip’ effect. Garnish with fresh blackberries or decorative accents.
12. Step 12: Let the ganache set for 20–30 minutes before slicing. Serve with red wine or espresso for a decadent treat.

Tips & Variations

• Use frozen blackberries for filling if fresh are not available, just thaw before cooking.
• Adding a few drops of food coloring enhances the cake’s dramatic color without affecting flavor.
• For a seedless filling, strain the cooked blackberry mixture through a fine sieve before assembling.
• Substitute coconut oil with olive oil for a milder, fruitier note.
• Decorate with black sugar pearls or edible chocolate skulls for a theatrical presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste and texture. Leftover ganache can be kept refrigerated for up to a week and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy ingredients with alternatives like plant-based butter and coconut milk, but keep in mind it may slightly change the texture and flavor.

How do I prevent the cake from drying out?

Make sure to measure ingredients accurately and avoid overbaking. Also, don’t skip the ganache and blackberry filling layers, as they keep the cake moist.

Decadent Blackberry Velvet Gothic Cake with Dark Chocolate Ganache Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Indulge in the decadent flavors of this Blackberry Velvet Gothic Cake, featuring a rich dark chocolate ganache and a luscious blackberry filling. This visually stunning cake combines black cocoa with fresh blackberry puree for a vibrant, deep color and intense taste, perfect for special occasions or gothic-inspired celebrations.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups black cocoa powder
• 0.5 cups cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 0.25 tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 0.25 cups coconut oil or olive oil
• 0.25 cups fresh blackberry puree
• 1 cup buttermilk
• Purple or red food coloring (optional)

Blackberry Filling

• 2 cups fresh or frozen blackberries
• 0.25 cups granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Dark Chocolate Ganache

• 1 cup heavy cream
• 1.5 cups semi-sweet or dark chocolate, chopped
• 1 tbsp unsalted butter (optional)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, regular cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes, which aerates the batter for a tender crumb.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
5. Combine Wet Ingredients: In a separate container, whisk together the fresh blackberry puree, buttermilk, and your choice of coconut or olive oil until well combined.
6. Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the creamed mixture in parts, alternating with the blackberry liquid mixture. Mix gently just until combined to avoid overmixing which could make the cake tough.
7. Add Food Coloring (Optional): For a deeper purple or red hue, incorporate a few drops of purple or red food coloring into the batter and gently fold it in until evenly tinted.
8. Bake the Cake: Evenly divide the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pans.
9. Prepare Blackberry Filling: In a medium saucepan over medium heat, combine blackberries, sugar, and lemon juice with a cinnamon stick. Simmer for 5 to 7 minutes, stirring occasionally, until the berries release their juices and soften.
10. Thicken Filling: Whisk cornstarch with water to make a slurry, then stir into the simmering berry mixture. Continue cooking until thickened. Remove from heat and cool completely. Strain if a seedless filling is desired.
11. Make Dark Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer; avoid boiling. Pour the hot cream over chopped chocolate placed in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir until smooth. Add unsalted butter for extra shine, if desired. Allow it to cool slightly until thick but pourable.
12. Assemble the Cake: Level cake layers by trimming any domed tops. Place one layer on a serving plate or cake stand. Spread a thin layer of ganache, then add a generous layer of blackberry filling. Top with the second cake layer.
13. Finish Decorating: Pour the remaining ganache over the top, letting it drip down the sides for a gothic drip effect. Garnish with fresh blackberries, black sugar pearls, or chocolate skulls for dramatic flair. Let the ganache set for 20 to 30 minutes before slicing.
14. Serve: Slice and serve the decadent cake with red wine or espresso to enhance the rich flavors.

Notes

• This cake is perfect for various occasions, such as birthday parties or holiday celebrations, providing a stunning dessert option for any gathering.
• For a seedless blackberry filling, strain after cooking to remove seeds.
• Use high-quality black cocoa powder for the deepest color and richest chocolate flavor.
• Allow the ganache to cool to the right consistency so it drips beautifully but holds shape.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Tried this recipe? Let us know how it was!

Keywords: Blackberry Velvet Cake, Gothic Cake, Dark Chocolate Ganache, Blackberry Filling, Chocolate Cake, Holiday Cake, Celebration Cake