Description
This Blackberry Velvet Gothic Cake is a dark, decadent dessert with a rich black velvet sponge, luscious blackberry compote, and silky blackberry buttercream. Perfect for Halloween, gothic-themed parties, or anyone who loves a dramatic, moody cake. The deep cocoa flavor pairs beautifully with the tart blackberries, creating a mysterious and indulgent treat.
Ingredients
Units
Scale
For the Black Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder (or black cocoa for a deeper color)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee (enhances the chocolate flavor)
- 1 teaspoon black gel food coloring (optional, for extra darkness)
For the Blackberry Compote:
- 2 cups fresh or frozen blackberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For the Blackberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup blackberry compote (strained for a smooth texture)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for consistency)
- A few drops of black or deep purple food coloring (optional)
For Decoration (Optional):
- Fresh blackberries
- Edible gold leaf or silver dust for a gothic touch
- Dark chocolate shavings or drips
Instructions
1. Make the Black Velvet Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Stir in hot coffee and black food coloring (if using). The batter will be thin—this is normal!
- Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Blackberry Compote:
- In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook for 5-7 minutes until berries soften.
- Add cornstarch slurry and simmer for another 2-3 minutes until thickened.
- Remove from heat and let cool. Strain if you prefer a smoother filling.
3. Make the Blackberry Buttercream:
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in strained blackberry compote, vanilla extract, and heavy cream. Beat until smooth.
- Add food coloring for a more dramatic effect.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of buttercream and a generous layer of blackberry compote on top.
- Place the second cake layer on top and frost the entire cake with the blackberry buttercream.
- Smooth the frosting or create textured swirls for a gothic look.
5. Decorate & Serve:
- Garnish with fresh blackberries, gold leaf, or dark chocolate shavings.
- Serve and enjoy this hauntingly beautiful dessert!
Notes
- For an ultra-dark cake, use black cocoa and black food coloring.
- Make it extra spooky: Drizzle with blackberry syrup or add dark chocolate ganache drips.
- Storage: Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.