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Black Velvet Cake with Blackberry Compote

A stunning, jet-black chocolate cake flavored with black cocoa and filled with a tangy, homemade blackberry compote.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup black cocoa powder
  • 2 tsp baking soda
  • 1 cup buttermilk room temp
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup hot coffee
The Compote
  • 3 cups blackberries fresh or frozen
  • 0.5 cup sugar
  • 1 tbsp cornstarch mixed with water

Equipment

  • 2 x 8-inch Cake Pans
  • Saucepan
  • Whisk
  • Wire rack

Method
 

  1. Simmer blackberries and sugar in a saucepan for 10 mins. Add cornstarch slurry and thicken. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch pans.
  3. Whisk dry ingredients (flour, sugar, cocoa, soda, powder, salt) in a large bowl.
  4. Whisk wet ingredients (buttermilk, oil, eggs, vanilla) in a separate bowl.
  5. Combine wet and dry. Slowly whisk in hot coffee.
  6. Bake for 30-35 minutes. Cool completely.
  7. Fill cake layers with blackberry compote and top with ganache if desired.

Notes

Black cocoa powder is essential for the color and specific Oreo-like flavor.