Sinfully Decadent Black Velvet Halloween Cake

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Sinfully Decadent Black Velvet Halloween Cake

Sinfully Decadent Black Velvet Halloween Cake is the ultimate showstopper for the Halloween season! With its rich, dark color and velvety texture, this cake is not only visually stunning but also scrumptiously delicious. The combination of black cocoa powder and luscious cream cheese frosting makes this an indulgent treat that will leave everyone at your Halloween gathering begging for seconds. This recipe features simple, step-by-step directions that will guide you through each stage of this delightful baking adventure.

Why You’ll Love This Recipe

This recipe is perfect for anyone looking to impress their friends and family with minimal effort. The benefits of making Sinfully Decadent Black Velvet Halloween Cake are numerous:

• Easy Prep: With straightforward steps and simple ingredients, you can whip up this masterpiece in no time.
• Family-Friendly: Everyone will love the combination of rich chocolate flavor and sweet, tangy blackberry compote.
• Versatile: This cake can be served at Halloween parties, birthdays, or any special occasion, making it a wonderful addition to your dessert repertoire.
• Stunning Presentation: The dark color, adorned with chocolate skulls and vibrant blackberries, makes it a perfect Halloween treat.

Ingredients

To create this delectable Sinfully Decadent Black Velvet Halloween Cake, you will need the following ingredients:

• For the Cake:

  • 2 cups white granulated sugar
  • 2 cups all-purpose flour, sifted
  • ¾ 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
  • ½ cup canola oil
  • 2 teaspoons vanilla extract

• For the Blackberry Compote:

  • 2 cups fresh blackberries
  • 2 tablespoons white granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cinnamon stick
  • ¼ cup water
  • 1 tablespoon cornstarch

• For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 cup black cocoa powder, sifted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

• For Decoration:

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

This decadent cake features layers of rich chocolate flavor complemented by the tangy sweetness of blackberry compote, making it an extraordinary dessert.

Step-by-Step Directions

Now that you’re ready to dive into creating your Sinfully Decadent Black Velvet Halloween Cake, follow these easy steps:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly flouring them.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt. This ensures a smooth batter without lumps!
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry mixture, stirring gently until the batter is smooth. Then, add the hot coffee and mix until fully incorporated.
5. Bake the Batter: Divide the batter evenly between the prepared cake pans and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Make the Blackberry Compote: While the cakes are baking, prepare the blackberry compote. In a saucepan, combine the blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Cook over medium heat until the blackberries soften. In a small bowl, mix the cornstarch with water and then stir it into the blackberry mixture to thicken. Remove from heat and let cool.
7. Prepare the Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth and creamy.
8. Level and Frost the Cakes: Once the cakes have cooled completely, carefully level them with a serrated knife. Spread a layer of blackberry compote between the cake layers, alternating with a layer of frosting for added flavor.
9. Crumb Coat: Apply a thin layer of frosting over the entire cake as a crumb coat. Place the cake in the freezer for about 20 minutes to set.
10. Decorate: After the crumb coat sets, generously frost the outside of the cake. Finally, decorate with chocolate skulls, fresh blackberries, and dried rose petals for that perfect Halloween touch.

Tips & Tricks

• Tip for Moisture: Always ensure your eggs and buttermilk are at room temperature for better incorporation and moisture in the cake.
• Baking Evenness: Rotate your cake pans halfway through baking to ensure even cooking.
• Storing Compote: You can make the blackberry compote ahead of time and store it in the refrigerator for up to a week.
• Experiment with Flavors: Feel free to swap blackberries for other seasonal fruits like raspberries or strawberries for different flavor combinations.

Serving Suggestions & Pairings

Serve your Sinfully Decadent Black Velvet Halloween Cake chilled, and pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy dessert experience. A rich cup of coffee or spiced chai tea makes a wonderful accompaniment to balance the cake’s sweetness.

Nutritional Information

While Sinfully Decadent Black Velvet Halloween Cake is a treat best enjoyed in moderation, here’s a rough estimation per slice (based on 12 servings):

• Calories: 450
• Protein: 4g
• Fat: 20g
• Carbohydrates: 62g
• Fiber: 1g
• Sugar: 35g

Storing Tips & Variations for Sinfully Decadent Black Velvet Halloween Cake

To ensure your cake stays fresh:

• Storage: Store any leftovers in an airtight container in the refrigerator, where it will last up to 3-5 days.
• Freezing: You can freeze the unfrosted cake layers; wrap them tightly in plastic wrap and then in foil for up to 3 months. When ready to use, thaw in the refrigerator overnight and frost as usual.
• Variations: For a differing flavor, consider adding a hint of peppermint extract or using a white chocolate ganache for frosting. You can also play with the decorations based on your theme.

Conclusion for Sinfully Decadent Black Velvet Halloween Cake

Sinfully Decadent Black Velvet Halloween Cake not only brings a touch of elegance to your dessert table but also tantalizes taste buds with its delightful combination of rich chocolate flavor and sweet blackberry compote. Don’t miss out on creating this visually stunning and delicious treat this Halloween — your friends and family will be impressed by your baking prowess!

FAQs

1. Can I make this cake in advance?
   Yes! You can bake the cake layers in advance. Just store them wrapped in plastic wrap in the refrigerator until you’re ready to frost and serve.

2. What can I substitute for buttermilk?
   If you don’t have buttermilk, you can easily make your own by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using.

3. How do I know when the cake is done?
   The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached, not wet batter.

4. Can I use a different type of cocoa powder?
   Yes, but keep in mind this will change the color and flavor of the cake. Regular cocoa powder will create a lighter cake and different taste.

5. How do I make the skull decoration?
   You can purchase chocolate skull molds and melt chocolate to create your own decorations, or you can buy ready-made chocolate skulls from baking supply stores.

Sinfully Decadent Black Velvet Halloween Cake

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A visually stunning and delicious black velvet cake, perfect for Halloween celebrations, with layers of rich chocolate flavor and tangy blackberry compote.

• Author: catherine
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups white granulated sugar
• 2 cups all-purpose flour, sifted
• ¾ 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
• ½ 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
• ¼ cup water
• 1 tablespoon cornstarch
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 cup black cocoa powder, sifted
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Chocolate skulls for decoration
• Fresh blackberries for decoration
• Dried rose petals for decoration

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly flouring them.
2. In a large bowl, sift together the flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until well combined.
4. Gradually pour the wet mixture into the dry mixture, stirring gently until the batter is smooth. Then, add the hot coffee and mix until fully incorporated.
5. Divide the batter evenly between the prepared cake pans and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cakes are baking, prepare the blackberry compote by combining the blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan over medium heat. Cook until the blackberries soften, then mix cornstarch with water and stir it into the mixture to thicken. Remove from heat and let cool.
7. In a large mixing bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth and creamy.
8. Once the cakes have cooled completely, carefully level them with a serrated knife. Spread a layer of blackberry compote between the cake layers, alternating with a layer of frosting.
9. Apply a thin layer of frosting over the entire cake as a crumb coat and place the cake in the freezer for about 20 minutes to set.
10. Once the crumb coat sets, generously frost the outside of the cake and decorate with chocolate skulls, fresh blackberries, and dried rose petals.

Notes

Use room temperature eggs and buttermilk for better incorporation and moisture. Rotate cake pans halfway through baking for even cooking.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

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