Description

A rich and dramatic chocolate velvet cake layered with tangy blackberry filling and topped with lightly sweetened whipped cream. Perfect for special occasions or when you're craving something indulgent and moody.

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large eggs

3/4 cup vegetable oil

1 cup buttermilk

2 tsp vanilla extract

1/2 cup hot water

1 1/2 cups fresh or frozen blackberries

1/4 cup granulated sugar (for filling)

2 tbsp cornstarch mixed with 2 tbsp water

1 tbsp lemon juice

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract (for topping)

Optional: Fresh blackberries, dark chocolate shavings, edible flowers, or cocoa powder for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 °F (175 °C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat eggs with vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot water. The batter will be thin; this creates a moist cake.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the filling, cook blackberries and 1/4 cup granulated sugar over medium heat until berries release their juices.
Add the cornstarch-water mixture and lemon juice, stirring and cooking until the mixture thickens. Let cool completely.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate. Spread cooled blackberry filling evenly on top.
Add the second cake layer and frost just the top with whipped cream.
Garnish with fresh blackberries, dark chocolate shavings, edible flowers, or a dusting of cocoa powder, if desired.
Chill the assembled cake for at least 1 hour before serving.

Notes

Swap blackberries for raspberries or mixed berries for a different flavor.

Use black cocoa powder for an even darker, more dramatic look.

Add a splash of blackberry liqueur to the filling for added depth.

Use a 1:1 gluten-free flour blend to make the cake gluten-free.

Store in the fridge for up to 3 days. Best enjoyed within 48 hours.

Freeze unfrosted cake layers and filling separately for up to 1 month.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 26g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg