Introduction

Discover the rich and moist Black Velvet Cake topped with a tangy blackberry compote. This elegant dessert combines deep cocoa flavors with fresh berries, perfect for any special occasion or a delightful treat.

A slice of dark chocolate cake with two thick, moist black layers is filled with a glossy red berry jam in the middle. The cake is covered with a shiny black icing. On top, there is a small, detailed dark chocolate skull decoration. The slice is placed on a white plate with a silver fork beside it, and a few scattered pink flower petals decorate the plate. The background is out of focus with a warm, soft light, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup hot water
1 cup fresh blackberries
2 tablespoons lemon juice
¼ cup powdered sugar (for the compote)
Whipped cream (for serving, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Pour the wet mixture into the dry ingredients. Mix until just combined.
Step 5: Gradually stir in the hot water, ensuring the batter is smooth and thin.
Step 6: Evenly distribute the batter between the prepared cake pans.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10-15 minutes, then transfer to wire racks to cool completely.
Step 9: For the compote, combine blackberries, lemon juice, and powdered sugar in a saucepan over medium heat. Cook until berries break down, about 5-7 minutes. Remove from heat and let cool slightly.
Step 10: Place one cake layer on a serving platter. Spread blackberry compote over it, then top with the second cake layer and more compote.
Step 11: Serve as is or with whipped cream for extra indulgence.

Tips & Variations

Use fresh blackberries for the best flavor, or frozen ones if fresh aren’t available; just thaw and drain excess liquid.
For a richer cake, substitute vegetable oil with melted butter.
Add a pinch of cinnamon or espresso powder to the batter to deepen the chocolate flavor.
Swap whipped cream for cream cheese frosting if you prefer a tangy complement to the compote.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the compote separate if possible to prevent the cake from becoming soggy. Reheat slices gently at room temperature or enjoy chilled. The cake can also be frozen wrapped tightly for up to 2 months; thaw in the fridge before serving.

How to Serve

The image shows a dark black cake with two thick layers of moist black sponge, separated by a glossy deep red berry filling. The top of the cake is covered in smooth black icing and decorated with clusters of blackberries and detailed dark chocolate skulls spaced evenly around the edge. A slice is cut out, revealing the red filling inside. The cake sits on a round marble textured board on a white marbled surface. In the foreground is a blurred white plate holding the cut slice of cake. The overall look is rich and spooky with deep, dark colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why is the batter thin after adding hot water?

Adding hot water thins the batter, which helps create a moist and tender crumb in the cake. This is normal and essential for the cake’s texture.