Description
This Spooky Black Velvet Halloween Cake is a rich, dark chocolate delight featuring black cocoa powder and a luscious blackberry compote. Perfectly moist and layered with a decadent cream cheese and black cocoa frosting, it’s beautifully decorated with chocolate skulls, fresh blackberries, and dried rose petals, making it a striking and flavorful centerpiece for any Halloween celebration.
Ingredients
Scale
Cake
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 3/4 cup black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup hot coffee
- 1/2 cup canola oil
- 2 tsp vanilla extract
Blackberry Compote
- 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
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
Decoration
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, black cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the bowl of dry ingredients, mixing gently until just combined to avoid overmixing and to keep the batter light.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool for 10 minutes in their pans, then transfer to a wire rack to cool completely.
- Prepare Blackberry Compote: In a saucepan over medium heat, combine fresh blackberries, white sugar, lemon juice, lemon zest, cinnamon stick, water, and cornstarch. Cook and stir regularly until the mixture thickens into a compote. Remove the cinnamon stick before using.
- Make the Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add sifted powdered sugar and black cocoa powder along with salt, beating until the frosting is fluffy and spreadable. Mix in vanilla extract last.
- Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of blackberry compote over it. Next, spread a layer of frosting on top of the compote. Carefully place the second cake layer on top, then frost the entire cake with the remaining frosting.
- Decorate: Decorate the cake with chocolate skulls, fresh blackberries, and dried rose petals for a spooky and elegant Halloween-themed finish.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the black cocoa powder is sifted to avoid lumps in the batter and frosting.
- Cool the cakes completely before frosting to prevent the frosting from melting.
- The blackberry compote can be made ahead and refrigerated for up to two days.
- For a more intense chocolate flavor, use strong brewed coffee or espresso.
- Store the cake in an airtight container in the refrigerator and enjoy within 3-4 days.
