Name: Spooky Black Velvet Halloween Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 decoration); Dried rose petals (for decoration)

Description

A fun and delicious twist on classic red velvet cake, this Spooky Black Velvet Halloween Cake is perfect for Halloween celebrations with its deep black color and rich chocolate flavor.

Ingredients

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 decoration)
Dried rose petals (for decoration)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract together.
Combine both mixtures, stirring until smooth. Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
In a saucepan, combine the fresh blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook over medium heat until the blackberries soften and the mixture thickens. Stir in cornstarch to thicken further. Remove from heat and let cool.
In a large bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until well combined and fluffy.
Once the cakes are cooled, place one layer on a serving plate. Spread a layer of blackberry compote on top, then add some frosting.
Place the second cake layer on top, and frost the entire cake with the black cocoa frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.

Notes

Ensure all ingredients are at room temperature for best texture. Sift cocoa powder and flour for a lighter cake.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American