Spooky Black Velvet Halloween Cake 🎃
Decadent, moist chocolate layers with rich blackberry filling and dark frosting.
Ingredients
Cake
- 2 cups 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 hot coffee
- 1/2 cup canola oil
- 2 tsp vanilla extract
Blackberry Compote Filling
- 2 cups fresh blackberries
- 2 tbsp sugar
- 1 tbsp 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
- 1 cup black cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Decorations
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Preheat oven to 350°F. Spray two 8-inch pans with nonstick spray, line with parchment.
- Mix flour, cocoa, sugar, baking powder, baking soda, salt in a bowl.
- Whisk buttermilk, oil, eggs, vanilla in another bowl.
- Create a well, add wet ingredients, mix until smooth, then add hot coffee.
- Divide batter evenly into pans, bake 30 minutes until toothpick comes out clean.
- Cool completely before removing from pans.
- For the compote, boil blackberries, sugar, lemon juice, cinnamon, lemon zest, water.
- Cook 5-6 minutes, add cornstarch mixture, cook until thickened. Chill 1 hour.
- For frosting, beat cream cheese and butter, sift in sugar, cocoa, salt.
- Add vanilla, beat until smooth.
- Level cakes, spread frosting on plate, layer cake, pipe dam, add compote.
- Top with second cake, frost outside, refrigerate 20 minutes.
- Decorate with skulls, blackberries, rose petals.
Notes
This recipe provides the following nutrition information per serving (1 of 12 slices):
- Calories: 481 kcal
- Total Carbohydrates: 92g
- Net Carbohydrates: 86g
- Fats: 27g
- Protein: 7g
