Description
A rich and spooky Black Velvet Halloween Cake featuring deep black cocoa layers, tangy blackberry compote, and creamy black cocoa cream cheese frosting. Perfectly moist with a hint of coffee and a dramatic dark finish, this cake is a Halloween showstopper adorned with chocolate skulls, fresh blackberries, and dried rose petals.
Ingredients
Scale
Cake
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 3/4 cup black cocoa powder
- 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
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
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
Decoration
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, white granulated sugar, black cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool in pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the blackberry compote: In a medium saucepan over medium heat, combine the fresh blackberries, granulated sugar, lemon juice, lemon zest, cinnamon stick, and water. Stir and cook until the berries break down and the mixture begins to bubble. Mix cornstarch with a little cold water to create a slurry and add it to the compote. Continue cooking, stirring constantly, until thickened. Remove the cinnamon stick and allow the compote to cool.
- Make the frosting: In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar and sifted black cocoa powder, along with the salt and vanilla extract, beating until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of blackberry compote over it, followed by a layer of frosting. Top with the second cake layer and frost the entire cake evenly with the remaining frosting.
- Decorate: Decorate the cake with chocolate skulls, fresh blackberries, and dried rose petals for a spooky and elegant Halloween presentation.
Notes
- Use room temperature ingredients for better mixing and texture.
- Black cocoa powder gives the cake its signature deep black color and intense chocolate flavor; do not substitute with regular cocoa powder.
- Make the blackberry compote a few hours ahead to allow it to thicken and cool properly.
- This cake is best served at room temperature for optimum flavor and texture.
- Store leftovers covered in the refrigerator; bring to room temperature before serving.
- Canola oil can be substituted with vegetable oil if preferred.
