Description
The Blackberry Velvet Gothic Cake is a rich, dark chocolate cake featuring the dramatic color of black cocoa powder combined with luscious blackberry preserves and a creamy blackberry buttercream frosting. This American dessert offers a moist and flavorful experience with layers of fruity jam and smooth frosting, perfect for special occasions or a decadent treat.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder or Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 cup strong hot coffee or hot water
- 2 teaspoons vanilla extract
Filling
- 1 cup blackberry preserves or thick blackberry jam
- 1 tablespoon lemon juice
- 1/2 cup fresh or frozen blackberries (optional)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/3 cup blackberry puree, strained
- 1 teaspoon vanilla extract
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened black cocoa powder (or Dutch-processed cocoa powder), baking soda, baking powder, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Gently mix until just combined to avoid overmixing, which can toughen the cake.
- Add Coffee: Slowly pour in the hot coffee or hot water, mixing until the batter becomes smooth and slightly thin. The hot liquid helps bloom the cocoa, enhancing the chocolate flavor.
- Divide and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes to firm up before turning them out onto a wire rack to cool completely.
- Prepare Filling: In a small bowl, stir together the blackberry preserves and lemon juice to make the filling, adding optional fresh or frozen blackberries as desired for texture and extra flavor.
- Make Frosting: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the strained blackberry puree and vanilla extract until the frosting is smooth and spreadable.
- Assemble Cake: If necessary, level the cooled cake layers with a knife to ensure even stacking. Spread the blackberry preserve mixture evenly over the first cake layer. Place the second cake layer on top.
- Frost and Decorate: Spread the blackberry buttercream frosting over the entire cake, covering the top and sides evenly. Decorate with fresh blackberries if desired for a finishing touch.
Notes
- Using black cocoa powder gives the cake a darker, more dramatic color and intensified chocolate flavor; Dutch-processed cocoa powder is a good substitute but results in a lighter color.
- Chilling the cake briefly before slicing helps achieve cleaner, neater cuts and prevents the frosting from smearing.
- Room temperature ingredients help create a smooth batter and ensure an even bake.
- Strong hot coffee enhances the depth of the chocolate flavor but can be substituted with hot water for a milder taste.
