Description

This Blackberry Velvet Gothic Cake is a dramatic dessert with a rich black velvet sponge, luscious blackberry compote, and silky blackberry buttercream. Perfect for Halloween or gothic-themed parties, it’s a mysterious and indulgent treat that’s as stunning as it is delicious.

Ingredients

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 chocolate flavor)

1 teaspoon black gel food coloring (optional)

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

Dark chocolate shavings or drips

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Instructions

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.
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 combined.
Stir in hot coffee and black food coloring (if using).
Divide batter between pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
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, simmer for 2-3 minutes until thickened. Remove from heat and cool. Strain if desired for a smoother filling.
Make the Blackberry Buttercream:
Beat butter until creamy, gradually adding powdered sugar.
Mix in strained blackberry compote, vanilla extract, and heavy cream. Beat until smooth.
Add food coloring for a more dramatic effect.
Assemble the Cake:
Place one cake layer on a plate. Spread with buttercream and a generous layer of blackberry compote.
Add the second cake layer and frost the entire cake with the blackberry buttercream.
Smooth or texture the frosting for a gothic look.
Decorate & Serve:
Garnish with fresh blackberries, edible gold leaf, or dark chocolate shavings.
Serve and enjoy!

Notes

For a darker cake, use black cocoa and black food coloring.

Drizzle with blackberry syrup or dark chocolate ganache for a dramatic finish.

Add a touch of cinnamon or cardamom to the cake for a spiced twist.

For vegan options, substitute butter with a vegan alternative and use plant-based milk and egg replacements.