Blackberry Velvet Gothic Cake with Dark Chocolate Ganache
Dark, dramatic, and indulgent, this Blackberry Velvet Gothic Cake features ultra-moist cocoa layers, a tart blackberry filling, and silky dark chocolate ganache. A showstopping dessert perfect for special occasions.
Equipment
- 8-inch round cake pans
- Mixing bowls
- Electric mixer
- saucepan
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup black cocoa powder
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 tsp pure vanilla extract
- ¼ cup coconut oil or olive oil
- ¼ cup fresh blackberry purée
- 1 cup buttermilk
- 2 cups fresh or frozen blackberries
- ¼ cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 1½ cups dark or semi-sweet chocolate, chopped
- 1 tbsp unsalted butter (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together 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.
- Combine blackberry purée, buttermilk, and oil in a separate bowl.
- Alternate adding dry ingredients and liquid mixture to the batter until just combined.
- Add food coloring if desired.
- Divide batter evenly and bake 25–30 minutes. Cool completely.
- Simmer blackberries, sugar, and lemon juice over medium heat until softened.
- Stir cornstarch with water and add to the berries.
- Cook until thickened, then cool completely.
- Heat cream until just steaming.
- Pour cream over chocolate and let sit 2 minutes.
- Stir until smooth and add butter if using.
- 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, letting it drip naturally.
Notes
Use room-temperature ingredients for best texture. Chill the cake before slicing for cleaner cuts. Ganache thickens as it cools, so pour while slightly warm.