Dark chocolate berry showstopper (Printable Format)

A dramatic two-layer chocolate cake infused with blackberry, filled with tangy berry compote, and covered in glossy dark chocolate ganache for a hauntingly beautiful dessert.

# What You'll Gather:

→ For the Blackberry Velvet Cake

01 - 2 cups all-purpose flour, sifted
02 - 1 1/2 cups granulated sugar
03 - 1/2 cup black cocoa powder (you can find this online or at specialty baking stores)
04 - 1/2 cup regular cocoa powder
05 - 1 cup unsalted butter, softened to room temperature
06 - 3 large eggs, at room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/4 cup coconut oil or olive oil
09 - 2 teaspoons baking powder
10 - 1 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/4 cup fresh blackberry puree (about 1 cup berries blended and strained)
13 - 1 cup buttermilk, at room temperature
14 - A few drops purple or red food coloring (optional, for a more dramatic color)

→ For the Blackberry Filling

15 - 2 cups fresh or frozen blackberries
16 - 1/4 cup granulated sugar
17 - 1 tablespoon fresh lemon juice
18 - 1 tablespoon cornstarch
19 - 1 cinnamon stick
20 - 2 tablespoons water

→ For the Chocolate Ganache

21 - 1 cup heavy cream
22 - 1 1/2 cups semi-sweet or dark chocolate, finely chopped (good quality chips work too)
23 - 1 tablespoon unsalted butter (optional, for extra shine)

→ For Decoration (Optional)

24 - Fresh blackberries
25 - Chocolate decorations like skulls or other spooky elements
26 - Edible gold dust or black sprinkles

# Step-by-Step Instructions:

01 - Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Grab all your ingredients and bring the eggs, butter, and buttermilk to room temperature - this makes a huge difference in how your cake turns out!
02 - In a medium bowl, whisk together the flour, both cocoa powders, baking powder, baking soda, and salt. Don't skip this step - it ensures your leavening agents are evenly distributed through the batter and prevents those dreaded flour pockets in your finished cake.
03 - In a stand mixer (or with a hand mixer), beat the softened butter and sugar together on medium-high speed until it's super light and fluffy - this should take about 3-5 minutes. Don't rush this part! This process creates tiny air pockets that help your cake rise beautifully. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
04 - In a separate bowl or measuring cup, mix together the blackberry puree, buttermilk, and oil. If using food coloring for a more vivid purple hue, add it to this mixture. The natural color from the blackberries is subtle, so don't be shy with the coloring if you want that dramatic gothic look.
05 - With your mixer on low speed, add the dry ingredients and the blackberry mixture to the butter mixture, alternating between the two (start and end with the dry ingredients). Mix just until combined - overmixing will make your cake tough. The batter will be thick but pourable and have a gorgeous dark purple-black color.
06 - Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
07 - While the cakes are cooling, combine the blackberries, sugar, lemon juice, and cinnamon stick in a medium saucepan. Cook over medium heat, stirring occasionally and gently mashing the berries, until they release their juices and begin to break down, about 5-7 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the blackberry mixture and continue to cook, stirring constantly, until the filling thickens enough to coat the back of a spoon - about 2 minutes more. Remove from heat, discard the cinnamon stick, and let cool completely. For a smoother filling, you can strain it to remove the seeds, but I like the texture they add.
08 - Place your finely chopped chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges - don't let it boil! Pour the hot cream over the chocolate and let it sit, untouched, for 2-3 minutes to melt the chocolate. Then gently stir (don't whisk or you'll incorporate air) until smooth and glossy. If using, add the tablespoon of butter and stir until melted. Let the ganache cool slightly until it thickens to a pourable consistency that will stick to the cake but still flow down the sides.
09 - If needed, trim the tops of your cake layers to make them flat. Place the first layer on your cake stand or serving plate. Spread a thin layer of the ganache over the top, then pipe a ring of ganache around the edge to create a dam (this prevents the filling from oozing out). Spoon the blackberry filling inside this dam, spreading it evenly. Gently place the second cake layer on top, pressing down slightly to secure it.
10 - Pour the slightly cooled ganache over the top of the cake, starting in the center and moving outward. Use an offset spatula to guide it over the edges, creating dramatic drips down the sides. The ganache should be thick enough to coat the cake but thin enough to flow naturally. While the ganache is still slightly wet, decorate with fresh blackberries, chocolate decorations, or whatever gothic elements inspire you. Let the ganache set for 20-30 minutes before slicing and serving.

# Important Tips:

01 - This showstopping cake balances rich chocolate flavors with bright, tangy blackberry notes. The combination creates a uniquely dramatic dessert perfect for special occasions or themed parties.
02 - The black cocoa powder is what gives this cake its intensely dark color - it's the same ingredient used in Oreo cookies and really sells the gothic aesthetic.

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