Spooky Black Velvet Halloween Cake
This spooky black velvet cake combines rich chocolate flavors with a festive look, making it a perfect treat for Halloween celebrations.
Ingredients
For the Black Velvet Cake
- 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 pieces Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
For the Blackberry Compote
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 piece Cinnamon stick
- 1/4 cup Water
- 1 tbsp Cornstarch
For the Black Cocoa Frosting
- 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
For Decoration
- to taste Chocolate skulls (for decoration)
- to taste Fresh blackberries (for decoration)
- to taste Dried rose petals (for decoration)
Instructions
For the Black Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, oil, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
For the Blackberry Compote
- In a small saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Cook on medium heat until the blackberries break down, about 10 minutes.
- Mix cornstarch with a little cold water to create a slurry. Add it to the compote to thicken. Allow it to cool.
For the Black Cocoa Frosting
- In a large bowl, beat the cream cheese and butter until creamy.
- Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth.
Assembly
- Place one layer of cake on a plate. Spread blackberry compote on top.
- Add the second layer and frost the top and sides with the black cocoa frosting.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
Notes
Serve the cake at room temperature. Store any leftover cake in an airtight container in the refrigerator for up to 4 days or freeze it for up to 2 months. Use food coloring in frosting or different decorations for variations.