Description
This Spooky Black Velvet Halloween Cake features a rich, dark black velvet cake layered with a luscious blackberry compote and topped with a creamy black cocoa frosting. Perfect for Halloween, it’s decorated with chocolate skulls, fresh blackberries, and dried rose petals to create an eerie and elegant dessert that will impress guests with its bold flavor and striking appearance.
Ingredients
Scale
Black Velvet Cake
- 2 cups White granulated sugar
- 2 cups All purpose flour, sifted
- ¾ cup Black cocoa powder, sifted
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Eggs, room temperature
- 1 cup Buttermilk, room temperature
- 1 cup Coffee, hot
- ½ cup Canola oil
- 2 teaspoons Vanilla extract
Blackberry Compote Filling
- 2 cups Fresh blackberries
- 2 tablespoons White granulated sugar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 Cinnamon stick
- ¼ cup Water
- 1 tablespoon Cornstarch
Black Cocoa Frosting
- 8 oz Cream cheese, softened
- ½ cup Unsalted butter, softened
- 3 cups Powdered sugar, sifted
- 1 cup Black cocoa powder, sifted
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Decorations
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray, then line the bottoms and sides with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth and well combined.
- Combine Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined, then mix in the hot coffee to incorporate fully.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before removing from pans.
- Make the Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick. Bring to a boil and cook for 5-6 minutes. Mix water and cornstarch until smooth, then add to the saucepan and cook until thickened. Remove cinnamon stick and transfer to a bowl. Refrigerate for at least 1 hour to cool and thicken.
- Prepare the Black Cocoa Frosting: In a mixing bowl, beat softened cream cheese and butter until smooth. Sift powdered sugar, black cocoa powder, and salt together, then gradually add to the cream cheese mixture while beating until smooth and creamy. Scrape the sides of the bowl and mix in vanilla extract until well combined.
- Assemble the Cake: Once cakes are cooled, level the tops if necessary using a serrated knife or cake leveler. Place a small amount of frosting on the serving plate and set the first cake layer on top. Pipe a ring of frosting near the edge of the cake layer to create a dam, then spread the blackberry compote evenly inside.
- Complete Layering: Place the second cake layer on top with the bottom side facing up to create a flat surface for decorating.
- Frost the Cake: Apply a thin crumb coat over the entire cake with frosting, covering top and sides. Refrigerate the cake for 20 minutes to set the crumb coat. Then finish by applying a final smooth layer of frosting all over the cake.
- Decorate: Garnish the top with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky and elegant Halloween presentation.
Notes
- Use hot coffee for the batter to enhance the chocolate flavor and activate the baking soda.
- Allow cakes to cool completely before removing from pans to prevent breaking.
- The frosting can be chilled if too soft before applying the crumb coat.
- For best texture, chill the assembled cake before slicing.
- Store leftover cake refrigerated and consume within 3 days for freshness.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
