Description
Rich chocolate blackberry velvet gothic cake merges dark elegance with intense flavor profiles. Dark layers adorned with midnight-hued frosting offer sensual culinary drama for passionate dessert seekers.
Ingredients
Scale
- 2 ½ cups (590 ml) all-purpose flour
- 1 cup (226 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) hot coffee
- ½ cup (50 g) unsweetened dark cocoa powder (or black cocoa for a deeper color)
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp black gel food coloring (optional)
- 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
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) blackberry compote (strained)
- 1 tsp vanilla extract
- 2 tbsps (30 ml) heavy cream
- A few drops of black or deep purple food coloring (optional)
- Fresh blackberries
- Edible gold leaf or silver dust
- Dark chocolate shavings or drips
Instructions
- Dry Mixture Preparation: Sift flour, cocoa powder, baking soda, baking powder, and salt into a mixing bowl, ensuring a uniform, lump-free foundation for the gothic cake.
- Butter Fusion: Cream butter and sugar until light and fluffy, then incorporate eggs one at a time, blending thoroughly. Add vanilla extract to enhance the flavor profile.
- Batter Transformation: Alternately fold dry ingredients and buttermilk into the butter mixture, maintaining a smooth, velvety texture. Introduce hot coffee and black food coloring, creating an intense, dark batter.
- Cake Baking: Divide the batter evenly between prepared cake pans and bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cooling Process: Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack to cool completely, ensuring structural integrity.
- Blackberry Compote Creation: Simmer fresh blackberries with sugar and lemon juice, then thicken with a cornstarch slurry until the mixture reaches a glossy, concentrated consistency.
- Buttercream Crafting: Whip butter until cloud-like, gradually adding powdered sugar, blackberry reduction, vanilla extract, and heavy cream to create a smooth, luxurious frosting.
- Cake Assembly: Layer the dark sponge with blackberry compote and buttercream, ensuring an even distribution of flavors and textures.
- Decorative Finishing: Frost the exterior with dramatic, sweeping motions, creating a gothic-inspired aesthetic. Garnish with fresh blackberries, gold leaf, or dark chocolate shavings for a final, haunting touch.
Notes
- Check Ingredient Temperature: Ensure butter, eggs, and buttermilk are at room temperature for smoother batter and better cake texture.
- Prevent Cake Crumbling: Cool cake layers completely before frosting to avoid structural collapse and maintain pristine layering.
- Manage Coffee Intensity: Use strong espresso or dark roast coffee to enhance chocolate depth without overpowering blackberry flavors.
- Customize Dietary Needs: Substitute gluten-free flour blend for traditional flour, and use dairy-free alternatives like coconut cream for buttercream to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg