Description
Midnight whispers of indulgence echo through this blackberry velvet gothic cake, where dark chocolate and luscious berries dance in dramatic culinary harmony. Rich layers of deep purple and obsidian tempt passionate bakers and dessert enthusiasts with an enchanting slice of delicious rebellion.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups (590 milliliters) all-purpose flour
- ½ cup (120 milliliters) unsweetened dark cocoa powder
- 1 cup (240 milliliters) unsalted butter, softened
- 1 ¾ cups (420 milliliters) granulated sugar
- 4 large eggs
- 1 cup (240 milliliters) buttermilk
Flavor and Color Enhancers:
- ½ cup (120 milliliters) hot coffee
- 1 tablespoon vanilla extract
- 1 teaspoon black gel food coloring
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Blackberry Compote and Decorative Ingredients:
- 2 cups fresh or frozen blackberries
- ½ cup (120 milliliters) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 4 cups (960 milliliters) powdered sugar
- ¼ cup (60 milliliters) blackberry compote
- 2 tablespoons heavy cream
- 2–3 drops black or deep purple food coloring
- Fresh blackberries
- Edible gold leaf or silver dust
- Dark chocolate shavings or drips
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat two 9-inch cake pans with grease and parchment paper.
- Sift the dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt – into a separate mixing bowl.
- Cream butter and sugar in a large mixing bowl until light and airy. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
- Gradually fold dry ingredients and buttermilk into the butter mixture, mixing until just incorporated. Do not overmix.
- Introduce hot coffee and black food coloring to the batter, creating a thin, liquid consistency.
- Evenly distribute batter between prepared cake pans. Bake for 30-35 minutes until a toothpick emerges clean from the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Create blackberry compote by simmering blackberries, sugar, and lemon juice over medium heat until berries soften.
- Thicken the compote by adding cornstarch slurry, simmering for an additional 2-3 minutes.
- Cool the compote and strain if a smoother texture is desired.
- Whip butter until creamy, then gradually incorporate powdered sugar.
- Blend strained blackberry compote, vanilla extract, and heavy cream into the buttercream until smooth.
- Optional: Enhance color with additional food coloring for dramatic effect.
- Position first cake layer on serving plate. Apply thin buttercream layer followed by generous blackberry compote.
- Carefully place second cake layer on top and frost entirely with blackberry buttercream.
- Create gothic-inspired texture by smoothing or swirling frosting.
- Embellish with fresh blackberries, delicate gold leaf, or dark chocolate shavings.
- Serve this decadent, visually stunning dessert to eager guests.
Notes
- Boost chocolate depth by using Dutch-processed cocoa powder for richer, more intense flavor.
- Balance moisture by ensuring buttermilk and hot coffee are room temperature to prevent cake batter separation.
- Prevent color bleeding by adding black food coloring gradually and mixing thoroughly to achieve consistent gothic aesthetic.
- Enhance blackberry compote texture by leaving some berries slightly chunky for rustic, authentic filling experience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 550
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg