Dark, dramatic, and irresistibly indulgent, this Blackberry Velvet Gothic Cake is a true showstopper dessert. Featuring ultra-moist dark cocoa cake layers, a rich blackberry filling, and silky dark chocolate ganache, this cake delivers bold flavor and elegant presentation in every slice. Perfect for birthdays, dinner parties, holidays, or any time you want a luxurious homemade dessert that feels bakery-worthy yet achievable at home.

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Ingredients

For the Cake Layers

2 cups all-purpose flour
1½ cups granulated sugar
½ cup black cocoa powder
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
¼ cup coconut oil or olive oil
¼ cup fresh blackberry purée
1 cup buttermilk
Purple or red food coloring (optional)

For the Blackberry Filling

2 cups fresh or frozen blackberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Dark Chocolate Ganache

1 cup heavy cream
1½ cups dark or semi-sweet chocolate, chopped
1 tablespoon unsalted butter (optional)

Instructions

1. Prepare the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, cocoa powders, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy, about 3–5 minutes.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, combine blackberry purée, buttermilk, and oil.
Alternate adding dry ingredients and liquid mixture to the batter, mixing just until combined.
Add food coloring if desired.
Divide batter evenly and bake 25–30 minutes. Cool completely.

2. Make the Blackberry Filling

Simmer blackberries, sugar, and lemon juice over medium heat until berries soften.
Stir cornstarch with water and add to the mixture.
Cook until thickened. Cool completely.

3. Prepare the Ganache

Heat cream until just steaming.
Pour over chopped chocolate and let sit 2 minutes.
Stir until smooth. Add butter for extra shine.

4. Assemble the Cake

Place one cake layer on a plate and spread ganache lightly on top.
Add a generous layer of blackberry filling.
Top with the second cake layer.
Pour ganache over the cake, allowing it to drip naturally.

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Pro Tips

Use room-temperature ingredients for a smoother batter.
Do not overmix to keep the cake tender.
Chill the cake briefly before slicing for clean cuts.

Why This Recipe Works

Deep cocoa flavor balances beautifully with tart blackberries
Moist texture thanks to buttermilk and oil
Elegant appearance with minimal decorating effort
Perfect balance of richness and freshness

Substitutions & Variations

Swap blackberries for raspberries or cherries
Use gluten-free flour blend if needed
Make cupcakes instead of layers
Add espresso powder for deeper chocolate flavor

Make-Ahead, Storage & Reheating Guide

Make Ahead: Cake layers can be baked 1 day in advance
Storage: Refrigerate in an airtight container up to 5 days
Serving: Bring to room temperature before serving

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Serving Ideas

Serve with espresso or coffee
Pair with vanilla ice cream
Garnish with fresh berries or chocolate curls

Nutrition (Per Serving Estimate)

Calories: 450
Carbohydrates: 60g
Protein: 6g
Fat: 25g
Sugar: 35g

Frequently Asked Questions

Can I use frozen blackberries?

Yes, frozen blackberries work perfectly for the filling.

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Do I need black cocoa powder?

It’s recommended for color, but regular cocoa works if needed.

Can this cake be frozen?

Yes, freeze unfrosted layers for up to 2 months.

Is the cake very sweet?

No, the tart berries balance the rich chocolate beautifully.

This Blackberry Velvet Gothic Cake is the ultimate dessert for anyone who loves rich chocolate, bold fruit flavor, and dramatic presentation. Elegant yet approachable, it’s guaranteed to impress guests and become a repeat favorite for special occasions.