Description
This Spooky Black Velvet Halloween Cake is a decadent and visually striking dessert featuring deeply rich black cocoa cake layers filled with a luscious blackberry compote and finished with a smooth, black cocoa cream cheese frosting. Adorned with chocolate skulls, fresh blackberries, and dried rose petals, this cake is perfect for a spooky celebration or Halloween party.
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 Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until well combined.
- Combine Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until fully incorporated, then carefully stir in the hot coffee to create a smooth batter.
- Bake Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
- Make Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes. Mix water and cornstarch together, then stir into the blackberry mixture and cook until thickened. Remove the cinnamon stick. Transfer to a bowl and refrigerate for 1 hour to chill and thicken further.
- Prepare Black Cocoa Frosting: In a large bowl, beat softened cream cheese and butter until smooth. Sift powdered sugar, black cocoa powder, and salt into the bowl. Use a hand mixer to beat everything until creamy. Scrape the sides down, then add vanilla extract and mix once more until combined.
- Assemble the Cake: Remove the cooled cakes from pans and level with a cake leveler or serrated knife if necessary. Spread a small amount of frosting on the cake plate to secure the bottom layer. Place one cake layer down and pipe a ring of frosting just inside the edges to form a dam. Spread an even layer of blackberry compote within the dam.
- Add Second Layer: Place the second cake layer on top, bottom side facing up to create a flat surface for decorating.
- Crumb Coat and Chill: Apply a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate for 20 minutes to set.
- Final Frosting: Apply the remaining frosting evenly over the cake’s top and sides for a smooth finish.
- Decorate: Garnish with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky and elegant finish.
Notes
- Allow the cakes to cool completely before removing from pans to prevent breaking.
- The hot coffee enhances the flavor and helps keep the cake moist.
- Chilling the blackberry compote improves its texture and helps it stay in place in the cake.
- For best results, use room temperature ingredients for the cake batter and frosting.
- This cake can be prepared a day ahead; store it covered in the refrigerator.
- Black cocoa powder gives the cake its deep black color and rich chocolate flavor, distinct from regular cocoa powder.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 37 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
