Description
A rich and moody Blackberry Velvet Gothic Cake with a tender crumb, deep cocoa notes, and bursts of tart blackberry, topped with a glossy blackberry glaze and dark chocolate shavings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries (plus extra for garnish)
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup dark chocolate, shaved or chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. In a second bowl, whisk eggs, buttermilk, oil, vinegar, and vanilla until smooth. Slowly fold the wet mix into the dry mix until just combined. Gently stir in crushed blackberries.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 30 to 35 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then turn out onto a rack to cool fully.
- Make the glaze by whisking powdered sugar with lemon juice and a tablespoon of blackberry juice until smooth.
- Once the cake is cool, pour the glaze over the top and let it drip down naturally. Garnish with shaved dark chocolate and fresh berries.
- Slice and serve chilled or at room temperature.
Notes
- Use room-temperature eggs and buttermilk for smoother batter.
- Don’t overmix to keep the cake tender.
- Chill before slicing for clean cuts.
- Rotate pans midway for even baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg