Description

A decadent and visually striking Spooky Black Velvet Halloween Cake featuring rich black cocoa layers, a luscious blackberry compote filling, and a smooth black cocoa cream cheese frosting. Perfect for Halloween celebrations, this cake combines intense chocolate flavor with fruity tartness and spooky decorations for a hauntingly delicious dessert.

Ingredients

Scale

Black Velvet Cake

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 Coffee (hot)
1/2 cup Canola oil
2 tsp Vanilla extract

Blackberry Compote

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

Black Cocoa Frosting

8 oz Cream cheese (softened)
1/2 cup Unsalted butter (softened)
3 cups Powdered sugar (sifted)
1 cup Black cocoa powder (sifted)
1/4 tsp Salt
1 tsp 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 bottom and sides with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.
Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Then, slowly add the hot coffee and mix thoroughly to create a smooth batter.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans before removing them to avoid breaking.
Make Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 5-6 minutes, stirring occasionally.
Thicken Compote: Mix water and cornstarch in a small bowl until smooth, then add to the blackberry mixture. Cook until thickened. Remove and discard the cinnamon stick, then transfer the compote to a bowl and refrigerate for 1 hour to chill.
Prepare Black Cocoa Frosting: In a mixing bowl, beat together softened cream cheese and unsalted butter until creamy. Sift in powdered sugar, black cocoa powder, and salt, then continue beating until smooth and fluffy. Add vanilla extract and mix to combine well.
Level Cakes: Once cooled, carefully remove cakes from pans. Use a cake leveler or serrated knife to level the tops if necessary for even layering.
Assemble Cake: Place a small amount of frosting on your cake plate to secure the first layer. Place the first cake layer down. Pipe a circle of frosting near the edge to form a dam to hold the compote.
Add Filling: Spread an even layer of the chilled blackberry compote inside the frosting dam.
Add Second Layer: Place the second cake layer on top with the bottom side facing up to create a flat surface for decorating.
Crumb Coat: Apply a thin layer of frosting evenly over the top and sides of the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to firm up the crumb coat.
Final Frosting: After chilling, apply the remaining frosting evenly over the cake for a smooth finish.
Decorate: Top the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky Halloween theme.

Notes

Ensure all ingredients like eggs and buttermilk are at room temperature for a smoother batter and better rise.
Use freshly brewed hot coffee to intensify the chocolate flavor in the cake.
Black cocoa powder is different from regular cocoa powder and provides a deeper color and richer flavor.
Chilling the blackberry compote thickens the filling and improves spreadability.
Allow the cake to cool completely before frosting to prevent melting and sliding.
Decorator note: use a cake leveler or serrated knife for clean even layers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 34 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Cake, Blackberry Compote, Cream Cheese Frosting, Spooky Cake, Halloween Dessert