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Black Velvet Halloween Cake

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A visually striking cake featuring rich layers of dark cocoa, blackberry compote, and creamy black cocoa frosting, perfect for Halloween festivities.

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 oz 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. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
  3. Whisk until well blended.
  4. In a separate bowl, whisk together the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. In a small saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook over medium heat until the berries start to break down, about 5-7 minutes.
  10. Mix the cornstarch with a little water and add it to the saucepan. Stir until the mixture thickens, then remove from heat and let cool.
  11. In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
  12. Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract. Mix until light and fluffy.
  13. Place one cake layer on a serving plate. Spread a generous layer of blackberry compote on top, then add a layer of black cocoa frosting.
  14. Place the second cake layer on top and frost the top and sides with the remaining black cocoa frosting.
  15. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.

Notes

Use room temperature ingredients for better consistency. Avoid overmixing the batter to keep the cake light and fluffy.

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