Description
This Blackberry Velvet Gothic Cake is a decadent chocolate cake layered with macerated fresh blackberries and a rich, velvety cocoa buttercream frosting. Moist and tender, the cake combines deep cocoa flavors with the subtle tartness of fresh berries, creating a visually stunning and delicious dessert perfect for any special occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened 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
- 1 tablespoon granulated sugar (for macerating the blackberries)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, sift and combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the batter becomes smooth and well incorporated.
- Incorporate Boiling Water: Slowly pour the boiling water into the batter while mixing continuously. The batter will become thin, which helps create a moist cake texture.
- Fill Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops for even baking.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
- Macerate Blackberries: While the cakes bake, combine the fresh blackberries and 1 tablespoon of granulated sugar in a small bowl. Gently stir to coat the berries and let them sit to release their juices and sweeten.
- Make Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, while continuing to beat until the frosting is smooth, fluffy, and spreadable. Stir in vanilla extract to finish.
- Cool Cakes: Remove cakes from the oven and allow them to cool in their pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Assemble Cake – Layer One: Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then evenly distribute half of the macerated blackberries over the frosting.
- Assemble Cake – Layer Two: Place the second cake layer on top of the first. Spread the remaining frosting over the top and sides of the cake, smoothing it evenly.
- Decorate: Finish by decorating the top of the cake with the remaining macerated blackberries for an elegant and fruity garnish.
Notes
- For best results, use fresh, ripe blackberries to maximize flavor and juiciness.
- You can substitute sour cream or buttermilk for whole milk for a tangier flavor and even moister cake.
- Ensure the cakes are completely cooled before frosting to prevent melting.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- To soften butter quickly, cut it into small cubes and let it stand at room temperature for about 30 minutes.
