Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream is an exquisite creation that promises to transform any occasion into a truly dramatic and memorable event. Imagine a dessert so visually captivating, so richly hued, and so utterly decadent that it feels like it’s been plucked from a grand, mysterious tale. This isn’t just another cake; it’s a culinary masterpiece that celebrates the beauty of depth and contrast, offering a sophisticated alternative to traditional sweet treats.
I am absolutely thrilled to guide you through crafting this magnificent dessert. While it doesn’t boast centuries of ancient history, its essence is inspired by an appreciation for the dramatic, the opulent, and the beautifully mysterious – a modern homage to gothic romance and dark luxury. People adore this cake not only for its stunning, almost artistic presentation – the deep, dark layers contrasted with the vibrant, jewel-toned blackberries – but also for its profound flavor profile. Each bite delivers a plush, velvety texture, a moist crumb, and a delightful balance of rich cocoa with the tart, fruity brightness of fresh blackberries. It’s an indulgence for both the eyes and the palate, making it a perfect centerpiece for celebrations or a simply luxurious treat to elevate a quiet evening. Truly, this Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream is destined to become a showstopper in your baking repertoire, inviting everyone to indulge in its dark, lush embrace.
Ingredients:
- For the Gothic Velvet Cake Layers:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened natural cocoa powder, sifted (not Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 large eggs, at room temperature
- 1 ½ cups (360ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ounce (approx. 2 tablespoons) black gel food coloring (e.g., Wilton Black or Americolor Super Black)
- ½ cup (120ml) hot strong brewed coffee or hot water (this deepens the chocolate flavor without making it taste like coffee)
- For the Lush Blackberry Filling:
- 3 cups (450g) fresh blackberries, rinsed
- ½ cup (100g) granulated sugar (adjust to taste based on blackberry sweetness)
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water (this is your cornstarch slurry)
- For the Dark Velvet Cream Cheese Frosting:
- 16 ounces (450g) full-fat cream cheese, softened to room temperature
- 1 cup (226g) unsalted butter, softened to room temperature
- 6-8 cups (720-960g) powdered sugar, sifted (start with 6 and add more to reach desired consistency and sweetness)
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- ¼ cup (60ml) heavy cream, chilled
- 1-2 tablespoons black gel food coloring (use enough to achieve a deep, rich black)
- For Garnishing Your Dessert Dream:
- 1 cup fresh blackberries
- Edible black or silver glitter spray or dust
- Dark chocolate shavings or curls
- Optional: Black sugar pearls or edible silver leaf
Preparing Your Mise en Place and Cake Batter
The Foundation of a Perfect Gothic Cake
Before you even think about mixing, it is absolutely crucial to prepare your workspace and ingredients. This foundational step, often called mise en place, ensures a smooth baking process and contributes significantly to the success of your “Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream.” First, preheat your oven to 350°F (175°C). This allows the oven temperature to stabilize, which is vital for even baking. Next, generously grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper circles for extra assurance that your beautiful cake layers will release cleanly. Many bakers swear by a non-stick baking spray that contains flour; it’s a wonderful shortcut. Set these prepared pans aside.
Now, let’s get our dry ingredients ready. In a large mixing bowl, thoroughly whisk together your 2 ½ cups of sifted all-purpose flour, 1 ½ cups of granulated sugar, ¾ cup of unsweetened natural cocoa powder (remember, not Dutch-processed, as natural cocoa reacts differently with baking soda), 2 teaspoons of baking soda, and 1 teaspoon of fine sea salt. Sifting the flour and cocoa is not just a suggestion; it’s a necessary step to prevent lumps and ensure your cake has a light, airy texture. Set this bowl aside for a moment.
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together 1 cup of softened unsalted butter and the remaining 1 ½ cups of granulated sugar. Beat them on medium-high speed until the mixture is light, fluffy, and pale in color, typically taking about 3-5 minutes. This process incorporates air into the butter, which is essential for a tender cake. Scrape down the sides of the bowl frequently to ensure everything is evenly combined.
Once the butter and sugar are perfectly creamed, add your 4 large eggs, one at a time. Beat well after each addition, allowing each egg to fully incorporate into the mixture before adding the next. This prevents the mixture from curdling and creates a stable emulsion. After all eggs are in, stir in 2 teaspoons of pure vanilla extract. Vanilla isn’t just for flavor; it also enhances the perception of sweetness and depth in your cake.
In a separate medium bowl, whisk together the 1 ½ cups of room temperature buttermilk and 1 ounce (about 2 tablespoons) of black gel food coloring. Achieving a true, deep black requires a significant amount of food coloring, so don’t be shy. The buttermilk’s acidity will react with the baking soda in your dry ingredients, contributing to the cake’s lift and tenderness, as well as its velvety texture. Ensure the color is uniform throughout the liquid.
Now, it’s time to combine the wet and dry ingredients. With the mixer on low speed, gradually add the dry ingredient mixture to the wet butter-sugar-egg mixture, alternating with the black buttermilk mixture. Begin and end with the dry ingredients. Start by adding about one-third of the dry ingredients, mix until just combined, then add half of the black buttermilk mixture, mix again, then another third of the dry ingredients, the remaining black buttermilk mixture, and finally the last third of the dry ingredients. Do not overmix! Overmixing develops the gluten in the flour too much, leading to a tough, dense cake. Mix only until no streaks of dry ingredients remain.
Finally, gently fold in the ½ cup of hot strong brewed coffee or hot water. This magical ingredient does not make your cake taste like coffee; instead, it blooms the cocoa powder, intensifying the chocolate flavor and contributing to an incredibly moist crumb. Be careful not to stir vigorously; just fold it in until fully incorporated. The batter will be relatively thin, which is perfectly normal for this style of cake.
Baking the Gothic Cake Layers
Transforming Batter into Dark Velvet Perfection
Once your batter is perfectly mixed, divide it evenly among your three prepared 8-inch cake pans. You can use a kitchen scale for precision if you want perfectly uniform layers, aiming for approximately 2 ½ cups of batter per pan. Smooth the tops with an offset spatula. Gently tap each pan on the counter a couple of times to release any large air bubbles that might be trapped within the batter. This helps ensure a flat, even bake.
Carefully place the cake pans into your preheated 350°F (175°C) oven. If your oven is large enough, try to place them on the same rack, spaced apart for even heat circulation. If you need to use two racks, stagger them and rotate the pans halfway through the baking time. Bake for 28-32 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out with only a few moist crumbs attached, or completely clean. Avoid opening the oven door too early, especially during the first 20 minutes, as this can cause the cakes to sink.
Once baked, remove the cake pans from the oven and allow them to cool in their pans on a wire rack for about 10-15 minutes. This crucial cooling period allows the cakes to firm up slightly, making them easier to handle without breaking. After this initial cooling, carefully invert each cake layer onto the wire rack, remove the pans, and gently peel off the parchment paper (if used). Allow the cake layers to cool completely at room temperature. This step is non-negotiable! Attempting to frost warm cakes will lead to a melty, disastrous mess. Once fully cooled, you can wrap each layer tightly in plastic wrap and store them at room temperature for up to a day, or freeze them for longer storage (thaw completely before frosting). For best results with assembling, it’s often beneficial to chill the cooled cakes in the refrigerator for at least 30 minutes, or even an hour, to make them firmer and easier to stack and frost.
Crafting the Luscious Blackberry Filling
A Burst of Dark Fruitiness for Your Cake
While your cake layers are baking or cooling, you can start on the star filling of our “Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream.” This blackberry filling adds a wonderful tart-sweet counterpoint to the rich, dark cake. In a medium saucepan, combine your 3 cups of fresh blackberries, ½ cup of granulated sugar, and 2 tablespoons of fresh lemon juice. The lemon juice is vital here; it brightens the blackberry flavor and helps cut through the sweetness, preventing the filling from becoming cloying.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to help the sugar dissolve and prevent sticking. As the blackberries heat up, they will start to release their juices and break down. Continue to simmer for about 5-7 minutes, until the berries are soft and jammy. You can gently mash some of the berries with the back of a spoon if you prefer a smoother filling, or leave them mostly whole for more texture – I prefer a mix for that rustic yet refined feel.
In a small separate bowl, create your cornstarch slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. This slurry is your thickening agent. Once the blackberry mixture has simmered and thickened slightly, slowly pour the cornstarch slurry into the simmering berries, whisking constantly. Continue to cook and stir for another 1-2 minutes, until the filling visibly thickens and coats the back of a spoon. It should resemble a thick fruit sauce or a loose jam. The goal is a filling that is firm enough not to run out of the cake, but still wonderfully luscious.
Remove the blackberry filling from the heat and transfer it to a heatproof bowl. Allow it to cool completely to room temperature. For an even firmer filling that is easier to work with when assembling the cake, I highly recommend placing it in the refrigerator for at least 1-2 hours, or until thoroughly chilled. A chilled filling will hold its shape much better between the cake layers. Make sure to cover the bowl with plastic wrap directly on the surface of the filling to prevent a skin from forming.
Whipping Up the Dark Velvet Cream Cheese Frosting
The Silky, Deeply-Hued Embrace of Your Cake
Now for the crowning glory – the frosting! This dark velvet cream cheese frosting perfectly complements the gothic aesthetic and the rich flavors of our cake. Ensure your 16 ounces of full-fat cream cheese and 1 cup of unsalted butter are both truly at room temperature. This is paramount for a smooth, lump-free frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed for about 1-2 minutes until it is completely smooth and creamy. Avoid overbeating the cream cheese, as it can make the frosting too soft.
Add the softened butter to the cream cheese and beat them together on medium speed until well combined and fluffy, typically another 2-3 minutes. Scrape down the sides of the bowl often to ensure everything is incorporated evenly. The mixture should be light and aerated. Add 2 teaspoons of pure vanilla extract and ½ teaspoon of fine sea salt and beat for another 30 seconds to combine.
Next, gradually add the sifted powdered sugar, 1-2 cups at a time, beating on low speed until each addition is incorporated, then increasing to medium speed. Start with 6 cups of powdered sugar. As you add the sugar, the frosting will begin to thicken. Once all 6 cups are in, beat in ¼ cup of chilled heavy cream. The heavy cream adds a wonderful lightness and helps create a smoother, more spreadable consistency without making it too sweet. Continue beating until the frosting is light and fluffy, usually 3-5 minutes, scraping down the bowl as needed.
Now, for the gothic transformation! Add 1-2 tablespoons of black gel food coloring to the frosting. Start with 1 tablespoon, beat well, and then add more gradually until you achieve a deep, rich, opaque black color. This might require a significant amount of coloring, but the gel variety is highly concentrated and won’t thin out your frosting like liquid coloring would. Keep beating on medium-high speed until the color is uniform and the frosting is smooth and fluffy. If your frosting feels too soft, you can add more sifted powdered sugar (up to 8 cups total) or chill the frosting in the refrigerator for 15-30 minutes, stirring it occasionally. If it’s too thick, add a tiny bit more heavy cream, a teaspoon at a time. The desired consistency is spreadable but firm enough to hold its shape.
Assembling the Blackberry Velvet Gothic Cake
Bringing Your Dark Lush Dessert Dream to Life
With all your components ready – cooled cake layers, chilled blackberry filling, and luscious black cream cheese frosting – it’s time for the exciting part: assembly! If you have a cake stand or serving plate, place a small dollop of frosting in the center before placing your first cake layer. This acts as an anchor to prevent the cake from sliding around while you work. Place one of your beautiful dark velvet cake layers on your chosen serving plate or cake stand, top-side up.
Now, create a “dam” around the edge of this first cake layer using your black cream cheese frosting. Pipe a border, approximately ½-inch high and ½-inch wide, around the circumference of the cake layer. This dam is crucial; it will contain your blackberry filling and prevent it from oozing out the sides once the cake is stacked. You can use a piping bag with a round tip, or simply a Ziploc bag with the corner snipped off, or even just an offset spatula to create a neat ridge.
Carefully spoon about half of your chilled blackberry filling into the center of the frosting dam, spreading it evenly within the border. Be gentle not to push it over the dam. The coolness of the filling will help it stay put. Place the second cake layer directly on top of the filling, gently pressing down to ensure it’s level. Repeat the process: pipe another frosting dam, spoon in the remaining blackberry filling, and then carefully place the third and final cake layer on top. Orient the final layer so its flattest side is facing up, for the smoothest possible top surface.
At this point, you might want to do a “crumb coat.” Apply a very thin layer of the dark velvet cream cheese frosting all over the top and sides of the stacked cake. This traps any loose crumbs, ensuring your final layer of frosting is perfectly smooth and crumb-free. Don’t worry about perfection here; it’s just the first pass. Once the crumb coat is applied, place the cake in the refrigerator for at least 30 minutes, or until the frosting is firm to the touch. This chilling step is essential for stabilizing the cake and making the final frosting much easier.
After the crumb coat has chilled and firmed up, it’s time for the final layer of frosting. Remove the cake from the refrigerator. Apply a generous amount of the remaining black cream cheese frosting to the top and sides of the cake. Using an offset spatula or a cake bench scraper, smooth the frosting to your desired finish. You can go for a perfectly smooth, velvety look, or create elegant swirls and textures. For a truly dramatic effect, ensure the black is consistent and opaque across the entire surface. Take your time with this step, gradually building up the frosting and smoothing it out. A hot offset spatula (dipped in hot water and wiped dry) can help achieve a super smooth finish.
Decorating Your Dark Lush Dessert Dream
The Final Flourish for a Gothic Masterpiece
Now that your “Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream” is beautifully frosted, it’s time to bring out its full dramatic potential with elegant decorations. This is where your creativity truly shines, transforming a delicious cake into a visual masterpiece. Start by carefully arranging your fresh blackberries on top of the cake. You can create a full crown of berries around the edge, a scattering across the center, or a cascading effect down one side. The vibrant purple-black of the fresh berries will pop beautifully against the deep black frosting, offering a stunning contrast. Consider placing some on the top edge and letting a few gently tumble down the sides for a more organic, opulent look.
Next, for that touch of dark magic and allure, it’s time for the edible glitter. Using an edible glitter spray (available in black, silver, or even a dark purple), lightly mist the entire cake. Alternatively, if you have edible glitter dust, you can use a clean, soft brush to gently dust it over the surface. The glitter will catch the light, giving your gothic cake a subtle, mysterious shimmer that truly elevates its “velvet” appearance. It’s like starlight on a dark night, adding depth and intrigue to your dessert.
To further enhance the luxurious and decadent feel, sprinkle dark chocolate shavings or curls around the base of the cake, or artfully arrange them on top among the blackberries. The rich brown of the chocolate provides another textural and color contrast, and the slight bitterness of dark chocolate pairs wonderfully with the sweet berries and cream cheese frosting. You can buy pre-made chocolate curls, or easily make your own by running a vegetable peeler along the edge of a block of cold dark chocolate.
If you desire even more intricate detail, consider adding black sugar pearls or edible silver leaf. Black sugar pearls can be scattered sparingly for a subtle textural element, like tiny, glistening jewels. Edible silver leaf, applied delicately with tweezers, can create stunning, ethereal accents, mimicking moonlight or frost on the dark canvas of your cake. These small touches add another layer of sophistication and truly complete the gothic aesthetic. Remember, less can often be more when it comes to such elegant details; aim for impact without overwhelming the main elements.
Once decorated, if you’re not serving the cake immediately, store it in the refrigerator. Cream cheese frosting is best kept chilled. Allow it to come to room temperature for about 30-60 minutes before serving to ensure the cake layers and frosting are at their optimal texture and flavor. Slicing through this “Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream” to reveal the dark chocolate layers and the vibrant blackberry filling will be an absolute moment of triumph. Each slice promises a journey through rich, deep flavors and contrasting textures, making it a truly unforgettable dessert experience.
Conclusion:
And there you have it, my dear fellow bakers and dessert enthusiasts! We’ve journeyed through the steps, savored the anticipation, and now we arrive at the culmination – the magnificent creation that is truly a labor of love. I genuinely believe that this particular recipe isn’t just another item to tick off your baking list; it’s an experience, a statement, and a profound delight for the senses. What makes it a non-negotiable must-try, you ask? It’s the audacious blend of rich, dark chocolate notes playing harmoniously with the vibrant, tangy burst of fresh blackberries. It’s the incredibly moist, almost ethereal “velvet” texture that truly lives up to its name, melting in your mouth with every decadent bite. This isn’t just any cake; it’s a dramatic centerpiece, a conversation starter, and an unforgettable indulgence that consistently garners gasps of admiration and satisfied sighs.
There’s something uniquely captivating about a dessert that challenges expectations, offering both visual drama and complex flavors. This recipe delivers precisely that, promising to elevate any gathering from a simple meal to a truly memorable event. Imagine presenting this stunning, almost inky-hued creation, perhaps with a subtle sheen from a perfectly balanced frosting, adorned with a scattering of glistening fresh berries. It doesn’t just taste good; it tells a story, a dark, lush, and utterly enchanting narrative that unfolds with each slice. The preparation, while detailed, is incredibly rewarding, and I promise you, the moment you taste that first forkful, you’ll understand why I’m so passionate about it.
Elevate Your Experience: Serving Suggestions & Creative Variations
To truly unlock the full potential of your creation, allow me to share a few ideas for serving and variations that I’ve found to be particularly delightful. For a simple yet elegant presentation, a dusting of high-quality cocoa powder over the top, perhaps stenciled with a delicate design, alongside a handful of fresh blackberries and a sprig of mint, adds a refined touch. If you’re looking to enhance the creaminess, a generous dollop of freshly whipped cream, perhaps infused with a hint of vanilla or a splash of blackberry liqueur, provides a wonderful contrast to the cake’s richness. For those who appreciate a more sophisticated pairing, a small scoop of good quality vanilla bean ice cream or even a scoop of tart lemon sorbet can cut through the richness beautifully, offering a refreshing counterpoint.
Thinking outside the box, consider serving individual slices with a small ramekin of warm blackberry coulis on the side, allowing your guests to drizzle it themselves. As for beverage pairings, a robust red wine, like a Merlot or a Zinfandel, complements the dark fruit and chocolate notes splendidly. Alternatively, a strong, dark roast coffee or a creamy espresso martini would also make an excellent companion. For a truly indulgent experience, a small glass of a good quality port wine can be an unexpected and luxurious pairing.
Now, let’s talk variations! While the original is perfect as written, don’t hesitate to make this recipe truly your own. Instead of just blackberries, why not try a mix of dark berries – raspberries, blueberries, or even pitted dark cherries – for the filling? Each will impart its own subtle nuance. For an extra layer of complexity in the cake batter itself, a tiny pinch of espresso powder can intensify the chocolate flavor without making it taste like coffee, or a dash of almond extract can add a subtle, sophisticated aroma. If you’re feeling adventurous with the frosting, a dark chocolate ganache drip down the sides before the final berry garnish can add an even more dramatic, gothic flair. You could also experiment with a hint of rosewater or violet essence in the frosting for an unexpected floral note that truly leans into the “dream” aspect of this dessert.
Your Turn to Create and Share!
My greatest hope is that you’re now feeling inspired, eager to don your apron and bring this incredible dessert to life in your own kitchen. There is immense satisfaction in transforming simple ingredients into something so utterly captivating and delicious. Don’t be intimidated by the layers or the rich appearance; I promise you, every step is worthwhile, leading to a truly rewarding baking experience. This isn’t just a cake; it’s a statement. It’s the Blackberry Velvet Gothic Cake A Dark Lush Dessert Dream that promises to impress, to delight, and to linger in the memory long after the last crumb is gone.
So, I implore you: bake it, savor it, and most importantly, share it! Gather your loved ones, present this stunning creation, and watch their eyes light up. And when you do, please come back and tell me all about your experience. What did you love most? Did you try any variations? I am genuinely excited to hear about your culinary adventures and see your beautiful creations. Happy baking, and may your kitchen be filled with the sweet, dark magic of this unforgettable dessert!
Blackberry Velvet Gothic Cake: A Dark & Lush Dessert
Blackberry Velvet Gothic Cake is an exquisite creation, a culinary masterpiece that celebrates depth and contrast. This visually captivating dessert offers a sophisticated alternative to traditional sweet treats with its stunning, almost artistic presentation – deep, dark layers contrasted with vibrant, jewel-toned blackberries. Each bite delivers a plush, velvety texture, moist crumb, and a delightful balance of rich cocoa with the tart, fruity brightness of fresh blackberries. It’s an indulgence for both the eyes and the palate, destined to become a showstopper.
Ingredients
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2 cups (240g) all-purpose flour
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1 ½ cups (300g) granulated sugar (for cake)
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¾ cup (75g) unsweetened natural cocoa powder
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon fine sea salt (for cake)
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3 large eggs
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¾ cup (180ml) vegetable oil
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1 cup (240ml) buttermilk
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2 teaspoons pure vanilla extract (for cake)
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1 ounce (approx. 2 tablespoons) black gel food coloring (for cake)
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½ cup (120ml) hot water
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1 ½ cups (225g) fresh or frozen blackberries (for filling)
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¼ cup (50g) granulated sugar (for filling)
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1 tablespoon fresh lemon juice
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2 tablespoons cornstarch
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2 tablespoons cold water (for slurry)
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16 ounces (450g) full-fat cream cheese, softened
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1 cup (226g) unsalted butter, softened (for frosting)
-
6-8 cups (720-960g) powdered sugar
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2 teaspoons pure vanilla extract (for frosting)
-
½ teaspoon fine sea salt (for frosting)
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¼ cup (60ml) heavy cream, chilled
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1-2 tablespoons black gel food coloring (for frosting)
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1 cup fresh blackberries (for garnish)
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Edible black or silver glitter spray or dust
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Dark chocolate shavings or curls
-
Optional: Black sugar pearls or edible silver leaf
Instructions
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Step 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans; line bottoms with parchment. In a large bowl, whisk together flour, 1 ½ cups sugar, cocoa powder, baking powder, baking soda, and ½ tsp salt. In a mixer, beat vegetable oil and 3 eggs until combined, then stir in 2 tsp vanilla extract. In a separate bowl, whisk 1 cup buttermilk with 1 ounce black gel food coloring. Gradually add dry ingredients to wet, alternating with black buttermilk, mixing until just combined. Fold in ½ cup hot water. Batter will be thin. -
Step 2
Divide batter evenly among prepared pans. Bake for 28-32 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans for 10-15 minutes, then invert onto wire racks, remove pans, and cool completely. Chill cooled layers for easier handling. -
Step 3
In a saucepan, combine 1 ½ cups blackberries, ¼ cup sugar, and 1 tbsp lemon juice. Simmer over medium heat for 5-7 minutes, until berries soften. Whisk 2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly pour slurry into simmering berries, whisking. Cook 1-2 minutes until thickened. Transfer to a bowl, cover, and chill completely (1-2 hours) until firm. -
Step 4
In a stand mixer, beat 16 oz softened cream cheese until smooth (1-2 minutes). Add 1 cup softened unsalted butter; beat until fluffy (2-3 minutes). Stir in 2 tsp vanilla extract and ½ tsp salt. Gradually add 6-8 cups sifted powdered sugar, then ¼ cup chilled heavy cream. Beat until light and fluffy. Add 1-2 tbsp black gel food coloring; beat until deep black and uniform. If too soft, chill briefly. -
Step 5
Place first cake layer on a serving plate. Pipe a ½-inch frosting dam around the edge. Spoon half of the chilled blackberry filling within the dam. Place the second cake layer, repeat dam and filling. Top with the third cake layer. Apply a thin crumb coat of frosting. Chill for at least 30 minutes. Remove and apply remaining black frosting to top and sides, smoothing as desired. -
Step 6
Arrange 1 cup fresh blackberries on top. Lightly mist the cake with edible black or silver glitter spray. Sprinkle dark chocolate shavings/curls around the base or on top. Optionally, add black sugar pearls or edible silver leaf. Store chilled. Allow to come to room temperature 30-60 minutes before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
