Spooky Black Velvet Halloween Cake
A fun and unique dessert perfect for Halloween festivities, this striking dark cake is both delicious and visually stunning, topped with blackberry compote and black cocoa frosting.
Ingredients
For the cake
- 2 cups white granulated sugar
- 2 cups all-purpose flour (sifted)
- ¾ cup black cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup hot coffee
- ½ 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 stick cinnamon stick
- ¼ cup water
- 1 tbsp cornstarch
For the frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 cup black cocoa powder (sifted)
- ¼ tsp salt
- 1 tsp vanilla extract (for frosting)
For decoration
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, whisk together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Mix all the ingredients together until smooth.
Baking
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Blackberry Compote
- In a small saucepan, combine the blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Cook over medium heat until the berries break down and the mixture thickens, about 10-15 minutes.
- Mix the cornstarch with a little water, then stir it into the compote to thicken it further.
- Remove from heat and let it cool.
Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until creamy.
- Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract. Beat until the mixture is smooth and fluffy.
Assembly
- To assemble, place one cake layer on a serving plate and spread a generous layer of blackberry compote on top.
- Add the second cake layer and frost the top and sides of the cake with the black cocoa frosting.
- For the final touch, decorate with chocolate skulls, fresh blackberries, and dried rose petals.
Notes
Make sure all your ingredients are at room temperature for better mixing and texture. Don't overmix the batter once the dry ingredients are added to prevent a dense cake. Use an oven thermometer to ensure your oven is at the right temperature for even baking.
