Description
A hauntingly delicious black velvet cake perfect for Halloween celebrations, combining rich chocolate flavor with a moist crumb.
Ingredients
Scale
- 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
- 2 cups Fresh blackberries (for compote)
- 2 tbsp White granulated sugar (for compote)
- 1 tbsp Fresh lemon juice (for compote)
- 1 tsp Lemon zest (for compote)
- 1 Cinnamon stick (for compote)
- 1/4 cup Water (for compote)
- 1 tbsp Cornstarch (for compote)
- 8 oz Cream cheese (softened)
- 1/2 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted, for frosting)
- 1/4 tsp Salt (for frosting)
- 1 tsp Vanilla extract (for frosting)
- Chocolate skulls (for decoration)
- Fresh blackberries (for decoration)
- Dried rose petals (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, buttermilk, hot coffee, canola oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan, combine the blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Bring to a simmer over medium heat, mashing the blackberries slightly. Cook for about 10 minutes until thickened.
- Remove from heat and stir in cornstarch mixed with water. Allow cooling to room temperature.
- In a large bowl, beat the softened cream cheese and unsalted butter with a mixer until smooth. Add powdered sugar, black cocoa powder, salt, and vanilla extract, and mix until fluffy.
- Once the cakes are completely cool, level off the tops if needed. Place one layer on a platter and spread a layer of blackberry compote.
- Top with the second cake layer, crumb coat with frosting, chill for 30 minutes, and then frost the entire cake.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals as desired.
Notes
Store at room temperature for 2 days or refrigerate for up to 1 week. Can be frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg