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Blackberry Velvet Gothic Cake

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This Blackberry Velvet Gothic Cake is a dark, decadent dessert with a rich black velvet sponge, luscious blackberry compote, and silky blackberry buttercream. Perfect for Halloween, gothic-themed parties, or anyone who loves a dramatic, moody cake. The deep cocoa flavor pairs beautifully with the tart blackberries, creating a mysterious and indulgent treat.

Ingredients

Scale

For the Black Velvet Cake:

  • 2½ cups all-purpose flour
  • ½ cup unsweetened dark cocoa powder (or black cocoa for a deeper color)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ½ cup hot coffee (enhances the chocolate flavor)
  • 1 teaspoon black gel food coloring (optional, for extra darkness)

For the Blackberry Compote:

  • 2 cups fresh or frozen blackberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Blackberry Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup blackberry compote (strained for a smooth texture)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (adjust for consistency)
  • A few drops of black or deep purple food coloring (optional)

For Decoration (Optional):

  • Fresh blackberries
  • Edible gold leaf or silver dust for a gothic touch
  • Dark chocolate shavings or drips

Instructions

1. Make the Black Velvet Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  4. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  5. Stir in hot coffee and black food coloring (if using). The batter will be thin—this is normal!
  6. Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Blackberry Compote:

  1. In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook for 5-7 minutes until berries soften.
  2. Add cornstarch slurry and simmer for another 2-3 minutes until thickened.
  3. Remove from heat and let cool. Strain if you prefer a smoother filling.

3. Make the Blackberry Buttercream:

  1. Beat butter until creamy, then gradually add powdered sugar.
  2. Mix in strained blackberry compote, vanilla extract, and heavy cream. Beat until smooth.
  3. Add food coloring for a more dramatic effect.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a thin layer of buttercream and a generous layer of blackberry compote on top.
  2. Place the second cake layer on top and frost the entire cake with the blackberry buttercream.
  3. Smooth the frosting or create textured swirls for a gothic look.

5. Decorate & Serve:

  1. Garnish with fresh blackberries, gold leaf, or dark chocolate shavings.
  2. Serve and enjoy this hauntingly beautiful dessert!

Notes

  • For an ultra-dark cake, use black cocoa and black food coloring.
  • Make it extra spooky: Drizzle with blackberry syrup or add dark chocolate ganache drips.
  • Storage: Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
  • Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.

Find it online: https://ukfinda.com/blackberry-velvet-gothic-cake/