Blackberry Velvet Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup black cocoa powder
- 1/2 cup regular cocoa powder
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil or olive oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup fresh blackberry puree
- 1 cup buttermilk
- Purple or red food coloring, optional, for a deeper hue
Blackberry Filling
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cinnamon stick
- 2 tablespoons water
Chocolate Ganache
- 1 cup heavy cream
- 1 1/2 cups semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter (optional, for shine)
Black cocoa provides an intense dark color and Oreo-like flavor, regular cocoa rounds out the chocolate profile, and butter plus oil give the crumb both tenderness and moisture. Blackberry puree and buttermilk keep the cake moist and slightly tangy, while the filling adds bright, jammy fruit between layers. The ganache drip ties everything together with a smooth, glossy chocolate shell.
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, black cocoa, regular cocoa, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream softened butter and granulated sugar together until light and fluffy, about 3–5 minutes, scraping down the bowl as needed.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate cup or bowl, stir together blackberry puree, buttermilk, and oil until combined.
- With the mixer on low, add the dry ingredients to the butter mixture in 2–3 additions, alternating with the blackberry–buttermilk mixture. Mix just until combined; do not overmix.
- If desired, add a few drops of purple or red food coloring to deepen the color and mix briefly to incorporate.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cakes completely in the pans, then turn out onto a wire rack.
Step 2: Make the Blackberry Filling
- In a medium saucepan over medium heat, combine blackberries, sugar, lemon juice, and the cinnamon stick.
- Simmer for 5–7 minutes, stirring occasionally, until the berries break down and release their juices.
- In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry.
- Stir the slurry into the berry mixture and cook for another 1–2 minutes, until thickened and glossy.
- Remove from heat, discard the cinnamon stick, and let the filling cool completely. For a smoother, seedless filling, press through a fine mesh strainer.
Step 3: Prepare the Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer around the edges; do not let it boil.
- Pour the hot cream over the chocolate. Let sit for 2–3 minutes.
- Stir gently from the center outward until the mixture is completely smooth.
- Add butter, if using, and stir until melted and glossy.
- Let the ganache cool until it thickens slightly but is still pourable—this gives you a controlled drip rather than a runny glaze.
Step 4: Assemble the Cake
- If needed, level the cooled cake layers by trimming any domed tops with a serrated knife.
- Place one cake layer on a cake stand or serving plate.
- Spread a thin layer of ganache over the top to create a barrier, then add a generous layer of cooled blackberry filling, keeping it slightly away from the edges to prevent seepage.
- Top with the second cake layer.
- Pour ganache over the top of the cake, gently nudging it toward the edges so it drips down the sides in gothic-style drips. Let set slightly.
Step 5: Decorate and Serve
- Garnish the top with fresh blackberries, black sugar pearls, chocolate curls, or chocolate skulls for a dramatic gothic effect.
- Allow the ganache to set for 20–30 minutes at room temperature.
- Slice with a sharp knife and serve, ideally with red wine, port, or espresso for an ultra-decadent pairing.
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