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Spooky Black Velvet Halloween Cake Recipe

Spooky Black Velvet Halloween Cake Recipe
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★★★★★

5.1 from 9 reviews

This Spooky Black Velvet Halloween Cake combines a rich, deeply chocolatey black velvet cake made with black cocoa powder, layered with a luscious homemade blackberry compote and smooth black cocoa cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and dried rose petals, this cake offers a dramatic and delicious centerpiece perfect for Halloween celebrations.

Ingredients

Scale

Black Velvet Cake

  • 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

Blackberry Compote

  • 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

Black Cocoa Frosting

  • 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

Decoration

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white granulated sugar, baking powder, baking soda, and salt. Set aside for later.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth and combined.
  4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix together thoroughly until just combined. Finally, stir in the hot coffee, which will help intensify the cocoa flavor and create a moist cake batter.
  5. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops and bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Once baked, allow the cakes to cool completely in the pans before carefully removing them to avoid breaking.
  7. Make Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil, then cook for 5-6 minutes. Stir together water and cornstarch and add to the berry mixture. Continue cooking until thickened. Remove the cinnamon stick and transfer the compote to a bowl. Refrigerate for at least 1 hour to chill and set.
  8. Prepare Black Cocoa Frosting: In a mixing bowl, beat softened cream cheese and unsalted butter until creamy. Sift in powdered sugar, black cocoa powder, and salt, then beat using a hand mixer until smooth and well combined. Scrape down the sides as needed. Add vanilla extract and mix briefly to incorporate fully.
  9. Level Cakes: Once cooled, use a cake leveler or serrated knife to even out the cake layers if necessary to get flat tops for stacking.
  10. Assemble Cake: Spread a small amount of frosting on a cake plate to secure the base. Place one cake layer on the plate, then pipe a ring of frosting around the edge to create a ‘dam.’ Fill the center with an even layer of chilled blackberry compote.
  11. Add Second Layer: Place the second cake layer on top, bottom side up, to provide a smooth surface for frosting and decoration.
  12. Crumb Coat: Apply a thin layer of frosting over the top and sides of the cake to trap crumbs. Chill the cake in the refrigerator for 20 minutes for the layer to set.
  13. Final Frosting: Remove the cake from the fridge and generously frost the entire cake with the remaining frosting, smoothing as desired.
  14. Decorate: Top the cake with chocolate skulls, fresh blackberries, and sprinkle crushed dried rose petals over the top for a spooky, elegant finish perfect for Halloween.

Notes

  • Ensure all wet ingredients (eggs, buttermilk) are at room temperature to prevent curdling and ensure a smooth batter.
  • Using hot coffee enhances the chocolate flavor without adding bitterness.
  • Black cocoa powder is very dark and intense; do not substitute with regular cocoa powder for this cake’s signature black color and flavor.
  • Chilling the blackberry compote before assembly helps keep the filling firm and prevents it from oozing out.
  • A cake leveler is recommended to ensure even stacking and a professional appearance.
  • Store leftover cake covered in the refrigerator. Bring to room temperature before serving for best flavor.

Nutrition

Keywords: Black velvet cake, Halloween cake, black cocoa cake, blackberry compote, cream cheese frosting, spooky cake, chocolate skull decoration

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