This Spooky Black Velvet Halloween Cake is a dramatic and delicious dessert featuring rich black velvet layers infused with black cocoa and coffee, filled with a tangy blackberry compote, and finished with a luscious black cocoa cream cheese frosting. Perfect for Halloween celebrations, this cake is decorated with chocolate skulls, fresh blackberries, and dried rose petals for an eerie yet elegant presentation.
Total Time:1 hour 5 minutes
Yield:12 servings
Ingredients
Black Velvet Cake
2 cups white granulated sugar
2 cups all purpose flour, sifted
¾ cup black cocoa powder, sifted
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature
1 cup buttermilk, room temperature
1 cup coffee, hot
½ cup canola oil
2 teaspoon vanilla extract
Blackberry Compote Filling
2 cups fresh blackberries
2 tablespoon white granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cinnamon stick
¼ cup water
1 tablespoon cornstarch
Black Cocoa Frosting
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
Decorations
Chocolate skulls
Fresh blackberries
Dried rose petals
Instructions
Preheat and prepare pans: Preheat the oven to 350°. Spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until well combined.
Combine batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined, then gradually stir in the hot coffee until fully incorporated.
Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing them from the pans.
Prepare blackberry compote: In a medium saucepan, combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 5-6 minutes until berries begin to soften.
Thicken compote: In a small bowl, stir together water and cornstarch until smooth, then add to the blackberry mixture. Continue cooking until thickened. Remove the cinnamon stick and transfer the compote to a bowl. Refrigerate for 1 hour. For a smoother texture, strain through a fine mesh sieve if desired.
Make black cocoa frosting: In a bowl, beat softened cream cheese and butter until smooth. Sift powdered sugar, black cocoa powder, and salt over the mixture. Using a hand mixer, beat until creamy. Scrape the bowl and add vanilla extract, then beat again to combine.
Level and assemble cake: Once cakes are cooled, level the tops with a cake leveler or serrated knife if needed. Spread a small amount of frosting onto your cake plate to secure the first cake layer. Place the first cake layer down, then pipe frosting near the outer edge to create a dam for the filling.
Add filling and second layer: Spread an even layer of blackberry compote inside the dam. Place the second cake layer on top, upside down to ensure a flat surface for decorating.
Crumb coat and chill: Apply a thin layer of frosting to cover the entire cake lightly, trapping crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
Finish frosting: Frost the cake with the remaining frosting smoothly and evenly.
Decorate: Top the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky Halloween effect.
Notes
Use room temperature ingredients for better batter consistency and even baking.
Black cocoa powder gives the cake a deep black color and a rich chocolate taste; if unavailable, employ Dutch-process cocoa as a substitute but the color will be less intense.
The blackberry compote can be made a day ahead to enhance flavor.
If you prefer a seedless filling, strain the compote through a fine mesh sieve after cooking.
Ensure cakes are completely cool before frosting to prevent melting and sliding.
Canola oil is great for moist cake texture; substitute with vegetable oil if needed.
For a non-alcoholic version, ensure coffee used is decaffeinated if preferred.
This cake stores well in the refrigerator for up to 3 days.
