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Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake

Indulge in Blackberry Velvet Gothic Cake, a decadent delight that combines rich chocolate and tart blackberries for a showstopping dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure it's sifted for a lighter cake.
  • 1.5 cups Granulated Sugar Can be reduced for less sweetness if preferred.
  • 0.75 cups Unsweetened Cocoa Powder Use a high-quality powder for the best results.
  • 1.5 teaspoons Baking Powder Do not substitute; it's essential for the right rise.
  • 1.5 teaspoons Baking Soda Works together with baking powder to create a light cake.
  • 1 teaspoon Salt Essential for overall flavor depth.
  • 2 large Large Eggs Room temperature eggs beat better for an airy batter.
  • 0.5 cups Vegetable Oil Can substitute with melted butter for a richer flavor.
  • 1 cups Buttermilk Regular milk with a splash of vinegar can be used as a substitute.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for maximum flavor.
  • 1 cups Hot Water Do not omit; it ensures a moist cake.
For the Blackberry Filling
  • 2 cups Fresh or Frozen Blackberries If using frozen, thaw and drain them well before use.
  • 0.5 cups Granulated Sugar Adjust based on berry tartness.
  • 0.25 cups Cornstarch Alternative thickeners include arrowroot or tapioca starch.
  • 2 tablespoons Lemon Juice Can substitute with lime juice for a zesty kick.
For the Topping
  • 1 cups Heavy Whipping Cream Must be whipped to stiff peaks for best consistency.
  • 0.5 cups Powdered Sugar Can adjust to taste for sweetness.
  • 1 teaspoon Vanilla Extract Enhances the cream's richness.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Electric mixer
  • Cake pans
  • Parchment Paper
  • Saucepan
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line two 8-inch or 9-inch round cake pans with parchment paper.
  2. Whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In another bowl, beat together the large eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing gently until combined, then stir in the hot water.
  5. Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes.
  6. Once baked, cool the cakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Filling and Topping Preparation
  1. In a saucepan, combine blackberries and granulated sugar over medium heat, cooking until juicy, about 5-7 minutes.
  2. Stir in a cornstarch slurry along with lemon juice, cooking until thickened.
  3. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembling the Cake
  1. Place one cooled cake layer on a serving plate, spread blackberry filling over it, then top with the second layer.
  2. Dollop the whipped cream topping on top and spread gently.
  3. Chill the assembled cake in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Avoid overmixing the batter; use room temperature eggs for a fluffier cake. Do not skip adding hot water for moisture.

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