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Blackberry Velvet Gothic Cake with Dark Chocolate Ganache on a rustic table

Blackberry Velvet Gothic Cake with Dark Chocolate Ganache

A luxurious dessert that combines rich chocolate cake layers with juicy blackberries and topped with a luscious dark chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Fluffy and provides structure
  • 1 cup unsweetened cocoa powder Rich, dark chocolate flavor
  • 1.5 cups granulated sugar Sweetness to balance the dark cocoa
  • 1 teaspoon baking soda Helps the cake rise
  • 1 teaspoon baking powder For lightness
  • 0.5 teaspoon salt Enhances flavor
  • 1 cup unsalted butter, softened For a moist texture
  • 4 large eggs Essential for binding and richness
  • 1 cup buttermilk Adds moisture and tang
  • 1 teaspoon vanilla extract Aromatic warmth
  • 1.5 cups fresh blackberries, plus extra for garnish Bright and juicy
  • 1 tablespoon lemon juice Brightens the flavor of the berries
For the ganache
  • 1 cup heavy cream Creamy base for ganache
  • 10 ounces dark chocolate, chopped The heart of the ganache
  • 2 tablespoons corn syrup To add shine and smoothness
  • 1 teaspoon vanilla extract (for ganache) Adds depth of flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans and set aside.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In another bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. In a separate small bowl, toss the blackberries with lemon juice. Carefully fold the blackberries into the cake batter.
  7. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Ganache Preparation
  1. While the cakes cool, prepare the dark chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Remove from heat and add the chopped dark chocolate, corn syrup, and vanilla extract. Let it sit for about 5 minutes, then stir until smooth and glossy.
Assembly
  1. Once the cakes are completely cooled, place one cake layer on a serving plate and spread a layer of dark chocolate ganache on top.
  2. Carefully place the second cake layer on top and cover the entire cake with the remaining ganache, smoothing it with a spatula.
  3. Decorate the top of the cake with fresh blackberries as desired.
  4. Allow the ganache to set for about 30 minutes before slicing and serving.

Notes

Chef’s Secrets: To achieve a richer flavor, try browning the butter before mixing. Optional Extras: You could add a teaspoon of espresso powder to the batter for a mocha twist. Cooking Hacks: Toss blackberries in a bit of flour to prevent them from sinking during baking.