Description
This Blackberry Velvet Gothic Cake is a bold, dramatic dark chocolate layer cake filled with tart blackberry compote and wrapped in velvety black cocoa buttercream. The ultimate elegant dessert for Halloween, gothic themes, or any time you want cake with serious flair.
Ingredients
**Black Cocoa Cake:**
1 3/4 cups all-purpose flour
3/4 cup black cocoa powder (or dark cocoa powder)
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water
**Blackberry Filling:**
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
2 teaspoons lemon juice
1 tablespoon cornstarch + 1 tablespoon water (slurry)
**Black Cocoa Buttercream:**
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup black cocoa powder
1/4 cup heavy cream (as needed)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch cake pans.
2. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly stir in hot coffee or water.
4. Pour batter evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
5. To make the blackberry compote, heat berries, sugar, and lemon juice in a saucepan over medium heat.
6. Mash gently, then stir in the cornstarch slurry. Simmer until thickened. Cool completely.
7. For buttercream, beat butter until creamy. Add powdered sugar, cocoa, salt, and vanilla.
8. Beat until fluffy, adding cream as needed for consistency.
9. Layer cooled cakes with blackberry compote between each. Frost with buttercream and decorate as desired.
Notes
Use gel black food coloring in the frosting for deeper color if desired.
Chill cake before slicing for cleaner layers.
Black cocoa can be intense—use a mix of regular cocoa for a milder version.