Print

Sinfully Decadent Black Velvet Halloween Cake

Print Recipe

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

Ingredients

Scale
  • 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

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

Find it online: https://www.goandweb.com/sinfully-decadent-black-velvet-halloween-cake/