Description
Indulge in the Spooky Black Velvet Halloween Cake, a striking dessert that combines rich chocolate flavor with a tart blackberry compote. This two-layered cake features a moist, velvety texture enhanced by black cocoa powder and creamy frosting. Decorated with fresh blackberries and playful chocolate skulls, it’s perfect for Halloween parties or any festive occasion. With its unique flavors and elegant presentation, this cake is sure to impress your guests while adding a touch of spooky charm to your celebrations.
Ingredients
Scale
- 2 cups White granulated sugar
- 2 cups All purpose flour (sifted)
- 3/4 cup Black cocoa powder (sifted)
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 Cinnamon stick
- 1/4 cup Water
- 1 tbsp Cornstarch
- 8 oz Cream cheese (softened)
- 1/2 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pans.
- In a large mixing bowl, combine the white granulated sugar, flour, black cocoa powder, baking soda, baking powder, and salt. Add in eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Mix on medium speed until well combined.
- Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- In a small saucepan over medium heat, combine fresh blackberries, white sugar, lemon juice, lemon zest, cinnamon stick, water, and cornstarch. Cook until thickened and bubbly. Remove from heat and let it cool.
- In another mixing bowl, beat softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and black cocoa powder until combined. Finish with salt and vanilla extract.
- Once the cakes are cooled, place one layer on a serving plate. Spread blackberry compote on top before adding the second layer of cake. Frost the entire cake with black cocoa buttercream.
- Top your cake with chocolate skulls, fresh blackberries, and dried rose petals for an enchanting finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 35g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg