A decadent and visually stunning layer cake featuring a rich, dark chocolate cake, creamy vanilla frosting, and a vibrant mixed berry compote. Perfect for special occasions or when you want to indulge in a truly memorable dessert.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsweetened black cocoa powder (or dark cocoa powder)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- For the Cream Cheese Whipped Cream Frosting:
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 225 g (8 oz) cream cheese, softened
- For the Mixed Berry Compote:
- 2 cups mixed berries (blackberries, raspberries, strawberries)
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For Garnish:
- Fresh strawberries and blackberries
- Fresh herbs (like rosemary or mint, optional)
Preparation:
Step 1: Preheat oven to 180°C (350°F). Grease and line two 9-inch cake pans with parchment paper. This ensures the cakes release easily after baking.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. The buttermilk adds moisture and tang to the cake, complementing the richness of the cocoa.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 5: Slowly pour in the hot coffee (or hot water) and mix until the batter is smooth and even. The hot liquid helps to bloom the cocoa powder, intensifying its flavor and creating a moist cake.
Step 6: Divide the batter evenly between the prepared cake pans.
Step 7: Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 9: While the cakes are cooling, prepare the cream cheese whipped cream frosting. In a large bowl, beat the softened cream cheese until smooth and creamy. This prevents lumps in the frosting.
Step 10: Gradually add the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can cause the frosting to become grainy.
Step 11: Make the mixed berry compote. In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer.
Step 12: In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the compote.
Step 13: Pour the cornstarch slurry into the berry mixture and stir continuously until the compote thickens and becomes glossy. Remove from heat and let it cool completely before using.
Step 14: Once the cakes and compote are completely cooled, assemble the cake. Place one cake layer on a serving plate or cake stand.
Step 15: Spread a generous layer of the cream cheese whipped cream frosting over the cake layer.
Step 16: Top with a layer of the cooled mixed berry compote.
Step 17: Carefully place the second cake layer on top of the compote.
Step 18: Frost the top and sides of the cake with the remaining cream cheese whipped cream frosting.
Step 19: Garnish the top of the cake with fresh strawberries, blackberries, and fresh herbs, if desired.
Why you’ll love this recipe
This Black Velvet Berry Layer Cake is a showstopper! The combination of the deep, dark chocolate cake, the tangy cream cheese frosting, and the sweet and tart berry compote is simply irresistible. It’s perfect for birthdays, holidays, or any special occasion. The cake is moist, the frosting is light and airy, and the berry compote adds a burst of fresh flavor.
DRINK Rating: 5/5 – This cake pairs perfectly with a glass of milk, a cup of coffee, or a sweet dessert wine.
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Garnish each slice with a few extra fresh berries and a sprig of mint.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can make the cake layers and berry compote ahead of time and store them separately in the refrigerator until ready to assemble.
- Store leftover cake in the refrigerator for up to 3 days.
Preparation Time: 45 minutes Cook Time: 35 minutes Total Time: 3 hours (includes cooling time)
Nutrition Information: (per serving, approximately) Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 450
- Protein: 5g
- Sodium: 300mg
Conclusion
The Black Velvet Berry Layer Cake is more than just a dessert; it’s an experience. The striking visual appeal, combined with the complex and delightful flavors, makes it a memorable centerpiece for any celebration. While the recipe requires a bit of time and attention, the end result is well worth the effort. Impress your friends and family with this stunning cake and enjoy the rave reviews!
Questions and Answers:
Q1: Can I use frozen berries for the compote?
A: Yes, you can use frozen berries for the compote. There’s no need to thaw them beforehand. Just add them directly to the saucepan and follow the recipe as written. Keep in mind that frozen berries may release more liquid than fresh berries, so you may need to cook the compote for a slightly longer time to achieve the desired thickness.
Q2: Can I make this cake gluten-free?
A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum or add it separately according to the package instructions. This will help to bind the ingredients and provide structure to the cake.
Q3: Can I use a different type of berry for the compote?
A: Absolutely! Feel free to experiment with different types of berries based on your preferences and what’s in season. Blueberries, raspberries, and cherries would all be delicious in this compote.
Q4: How do I prevent the cake layers from sticking to the pan?
A: To ensure the cake layers release easily from the pans, grease the pans thoroughly with butter or cooking spray, and then line the bottoms with parchment paper circles. After baking, let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
Q5: Can I make the cream cheese whipped cream frosting ahead of time?
A: It’s best to make the cream cheese whipped cream frosting shortly before assembling the cake. While you can make it a few hours ahead of time, it may lose some of its volume and stiffness if stored for too long. If you do make it in advance, store it in the refrigerator in an airtight container and re-whip it gently before using.
