Description

Indulge in the Spooky Black Velvet Halloween Cake, a rich and decadent dessert that combines velvety chocolate layers with a luscious blackberry compote. This striking two-layer cake, elegantly frosted with dark cocoa buttercream, is adorned with fresh blackberries and whimsical chocolate skulls, making it an unforgettable centerpiece for your Halloween festivities. With its delightful balance of flavors and easy preparation steps, even novice bakers can create this stunning treat.

Ingredients

Scale

2 cups white granulated sugar
2 cups all-purpose flour (sifted)
3/4 cup black cocoa powder (sifted)
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
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
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
1/4 tsp salt
1 cup black cocoa powder (sifted)
chocolate skulls
fresh blackberries
dried rose petals

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
In a large bowl, whisk together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt until well combined.
In another bowl, mix the eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth.
Combine wet and dry ingredients using an electric mixer on medium speed until just blended; avoid overmixing.
Divide the batter evenly between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before frosting.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 230mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: For added flavor variation, consider adding chocolate chips or espresso powder to enhance the chocolate taste. To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.