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Blackberry Velvet Cake – Rich, Romantic & Perfectly Dark

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A bold and decadent gothic-style velvet cake with black cocoa layers, tangy blackberry compote, and a lush mascarpone whipped cream filling. Elegant, mysterious, and packed with flavor.

Ingredients

Scale

Cake Layers:

  • 2 ½ cups flour

  • ½ cup black cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup butter, softened

  • ¼ cup oil

  • 1 ¾ cups sugar

  • 3 eggs

  • 2 tsp vanilla

  • 1 cup buttermilk

  • 1 tsp white vinegar

  • ½–1 tsp black food gel (optional)

Blackberry Filling:

  • 2 cups blackberries

  • ⅓ cup sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch + 2 tbsp water

Mascarpone Cream:

  • 1 ¼ cups heavy cream

  • 8 oz mascarpone cheese

  • ½ cup powdered sugar

  • 1 tsp vanilla

Instructions

  • Make blackberry compote and cool completely.

  • Preheat oven to 350°F. Mix dry ingredients. Cream butter, oil, sugar. Add eggs and vanilla.

  • Mix vinegar into buttermilk. Alternate adding dry and wet to the batter.

  • Divide into 3 pans and bake 28–32 min. Cool.

  • Whip mascarpone with cream, sugar, and vanilla until medium peaks form.

  • Layer cake: spread blackberry jam and cream between layers. Chill.

  • Frost or garnish as desired. Chill before slicing.

Notes

  • Use black cocoa and food gel for deepest color.

  • Store refrigerated, serve at room temperature.

  • Add a ganache drip or edible flowers for flair.

Find it online: https://thefoodaunt.com/blackberry-velvet-cake-rich-romantic-perfectly-dark/