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Black Velvet Halloween Cake

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This rich and decadent dessert blends traditional chocolate cake flavors with a strikingly dark appearance, making it the perfect addition to any spooky celebration.

Ingredients

  • 2 cups white granulated sugar
  • 2 cups all-purpose flour (sifted)
  • 3/4 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 hot coffee
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups fresh blackberries
  • 2 tablespoons white granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cinnamon stick
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 8 ounces cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 cup black cocoa powder (sifted)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Chocolate skulls (for decoration)
  • Fresh blackberries (for decoration)
  • Dried rose petals (for decoration)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt until well combined.
  2. Mix Wet Ingredients: In another bowl, beat the eggs, and combine with buttermilk, hot coffee, canola oil, and vanilla extract. Mix these ingredients until smooth.
  3. Combine: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
  4. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool in the pans for about 10 minutes. Then, transfer to wire racks to cool completely.
  5. Make the Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes until the berries break down. Mix the cornstarch with a small amount of water to create a slurry. Add this to the compote and stir until thickened. Remove from heat and let cool.
  6. Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and black cocoa powder, beating until smooth. Mix in the salt and vanilla extract.
  7. Assemble the Cake: Once the cakes are cooled, place one layer on a serving plate. Spread a layer of frosting on top, followed by a generous amount of Blackberry Compote. Top with the second cake layer and frost the top and sides.
  8. Decorate: Finish with chocolate skulls, a sprinkle of fresh blackberries, and dried rose petals for a spooky touch.

Notes

Make sure your ingredients are at room temperature for better mixing. Sift cocoa powder and sugar to avoid lumps.

Find it online: https://www.tastyhomeplate.com/black-velvet-halloween-cake/