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Rich Chocolate Blackberry Velvet Cake Recipe.

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  • Author: Emilia Stella
  • Total Time: 1 hour 35 minutes
  • Yield: 12 1x

Description

This elegant Black Velvet Cake offers a sophisticated twist on a classic. Layers of intensely dark, moist chocolate cake are generously filled with a vibrant, sweet-tart blackberry compote. The cake is enrobed in a glossy, rich chocolate glaze, then adorned with fresh blackberries and a delicate dusting of powdered sugar, creating a harmonious balance of deep cocoa and bright berry flavors with a tender crumb and smooth finish.

Ingredients

Scale
  • **For the Black Velvet Cake:**
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 1–2 teaspoons black gel food coloring (optional, for deeper color)
  • **For the Blackberry Compote:**
  • 2 cups fresh or frozen blackberries
  • ½ cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • **For the Chocolate Glaze:**
  • 8 ounces dark chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional, for extra shine)
  • **For Garnish:**
  • Fresh blackberries
  • Powdered sugar
  • Fresh mint leaves

Instructions

  1. **1. Prepare the Black Velvet Cake:**
  2. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract. If using, add black gel food coloring to the wet ingredients and mix until fully incorporated.
  5. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
  6. Gradually add the hot water to the batter, mixing until smooth. The batter will be thin.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
  10. **2. Prepare the Blackberry Compote:**
  11. In a medium saucepan, combine blackberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until berries soften and release their juices, about 5-7 minutes.
  12. Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the compote thickens.
  13. Remove from heat and let cool completely. The compote will thicken further as it cools.
  14. **3. Prepare the Chocolate Glaze:**
  15. Place chopped dark chocolate in a heatproof bowl.
  16. In a small saucepan, heat heavy cream, butter, and corn syrup (if using) over medium heat until just simmering. Do not boil.
  17. Pour the hot cream mixture over the chopped chocolate. Let sit for 5 minutes, then whisk gently until smooth and glossy.
  18. Let the glaze cool slightly until it reaches a pourable but not too runny consistency.
  19. **4. Assemble the Cake:**
  20. Once the cake layers are completely cool, use a serrated knife to level the tops if necessary.
  21. Place one cake layer on a serving plate or cake stand. Spread about half of the blackberry compote evenly over the top.
  22. Place the second cake layer on top and spread the remaining compote.
  23. Top with the third cake layer.
  24. Carefully pour the slightly cooled chocolate glaze over the top of the cake, allowing it to drip down the sides. Use an offset spatula to gently spread the glaze if needed.
  25. Garnish immediately with fresh blackberries and a dusting of powdered sugar. Add fresh mint leaves for a pop of color.
  26. Refrigerate for at least 30 minutes to allow the glaze to set before slicing and serving.

Notes

Ensure all cold ingredients like eggs and buttermilk are at room temperature for a smoother batter.

Do not overmix the cake batter; mix only until ingredients are just combined to keep the cake tender.

Cool cake layers completely before assembling to prevent the compote and glaze from melting.

Adjust the sweetness of the blackberry compote to your preference.

For a truly black cake, use a high-quality Dutch-processed cocoa powder and black gel food coloring.

  • Prep Time: 60 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 450
  • Fat: 22g
  • Carbohydrates: 60g
  • Protein: 6g

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Find it online: https://icefishinges.com/rich-chocolate-blackberry-velvet-cake-recipe/