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Spooky Black Velvet Halloween Cake

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A hauntingly delicious chocolate cake with rich black cocoa frosting, fresh blackberries, and delicate rose petals, perfect for Halloween celebrations.

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
  • 2 tbsp White granulated sugar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 Cinnamon stick
  • 1/4 cup Water
  • 1 tbsp Cornstarch
  • 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
  • Chocolate skulls for decoration
  • Fresh blackberries for garnish
  • Dried rose petals for decoration

Instructions

  1. Whisk together the granulated sugar, all-purpose flour, black cocoa powder, baking soda, baking powder, and salt in a large mixing bowl until well combined.
  2. Beat the eggs in another bowl, then mix in the buttermilk, hot coffee, canola oil, and vanilla extract. Gradually stir the wet ingredients into the dry mix until just combined.
  3. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  4. Combine fresh blackberries, white sugar, lemon juice, lemon zest, a cinnamon stick, and water in a saucepan over medium heat. Allow the mixture to simmer, breaking down the berries as they cook for about 10 minutes. Mix in the cornstarch dissolved in a tablespoon of water until the compote thickens. Let it cool.
  5. Beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract, beating until fluffy and well mixed.
  6. Slice each cooled cake layer in half horizontally to create four layers total. Spread a layer of blackberry compote between the layers, then frost the outside and top of the cake with the black cocoa frosting. Use a spatula to create swirls for a spooky effect.
  7. Decorate your cake with chocolate skulls, sprinkle some more fresh blackberries on top, and add a few dried rose petals for that perfect haunting touch.

Notes

Serve each slice with whipped cream or vanilla ice cream; delicious with coffee or dark hot chocolate.

Nutrition

Find it online: https://cookingwithmayaa.com/spooky-black-velvet-cake-halloween/

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