Description
Midnight whispers of decadence emerge in this blackberry velvet gothic cake, a dark culinary symphony blending rich chocolate and luscious blackberry essence. Dark romance meets pastry artistry, inviting you to savor each enigmatic slice of pure indulgence.
Ingredients
Scale
- 4 large eggs
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) hot coffee (enhances chocolate flavor)
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (50 g) unsweetened dark cocoa powder (or black cocoa for deeper color)
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp black gel food coloring (optional, for extra darkness)
- 2 cups (300 g) fresh or frozen blackberries
- ½ cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) blackberry compote (strained for smooth texture)
- 1 tsp vanilla extract
- 2 tbsps (30 ml) heavy cream (adjust for consistency)
- A few drops of black or deep purple food coloring (optional)
- Fresh blackberries
- Edible gold leaf or silver dust for gothic touch
- Dark chocolate shavings or drips
Instructions
- Preparation: Preheat oven to 350F (175C). Grease and line two 9-inch cake pans with parchment paper.
- Dry Mixture: Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl, setting aside for later incorporation.
- Wet Ingredients: Cream butter and sugar until airy and pale. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
- Batter Composition: Gradually fold dry ingredients and buttermilk into the mixture, alternating to maintain smooth consistency. Introduce hot coffee and black food coloring, creating a thin yet rich batter.
- Baking Process: Distribute batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick emerges clean. Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
- Blackberry Compote: Simmer blackberries, sugar, and lemon juice over medium heat. Cook 5-7 minutes until berries break down. Introduce cornstarch slurry, simmering additional 2-3 minutes until thickened. Strain if desired for smoother texture.
- Buttercream Creation: Whip butter until creamy. Gradually incorporate powdered sugar. Blend in strained blackberry compote, vanilla extract, and heavy cream until silky smooth. Adjust color with food coloring for dramatic effect.
- Assembly: Position first cake layer on serving plate. Spread thin buttercream layer, followed by generous blackberry compote. Carefully place second cake layer on top.
- Frosting Technique: Enrobe entire cake with blackberry buttercream, creating smooth finish or textured gothic-inspired swirls.
- Final Flourish: Embellish with fresh blackberries, delicate gold leaf, or dark chocolate shavings for a hauntingly elegant presentation.
Notes
- Use freshly brewed hot coffee at optimal warmth (around 180-190°F) to enhance chocolate’s depth and activate flavor compounds without scalding cake batter.
- When adding black food coloring, use gel-based versions sparingly to achieve dramatic gothic aesthetic without compromising cake’s texture or moisture content.
- Ensure butter is room temperature and beat thoroughly to create smooth, silky frosting; gradually incorporate powdered sugar to avoid lumps and achieve perfect spreadable texture.
- When preparing filling, gently press berries through fine-mesh sieve to remove seeds while preserving intense fruit flavor and maintaining elegant, smooth filling consistency.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg