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Spooky Black Velvet Halloween Cake Recipe

Spooky Black Velvet Halloween Cake Recipe

★★★★★

4.7 from 20 reviews
  • Author: Thomas
  • Total Time: 1 hour 50 minutes (including cooling and chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Spooky Black Velvet Halloween Cake is a dramatic twist on a classic black velvet with rich black cocoa powder, layered with a tangy blackberry compote, and wrapped in luscious black cocoa cream cheese frosting. Perfect for Halloween celebrations, this cake is decorated with chocolate skulls, fresh blackberries, and dried rose petals for a striking and festive presentation.

Ingredients

Scale

Cake 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

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, then line the bottom and sides with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until smooth.
  4. Mix Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined, then carefully stir in the hot coffee until fully incorporated. Batter will be thin.
  5. Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes: Remove cakes from the oven and allow them to cool completely in the pans before loosening and transferring to a wire rack.
  7. Make Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes, mashing berries slightly. Mix water and cornstarch together and stir into the compote. Cook until thickened. Remove cinnamon stick and refrigerate compote for at least 1 hour.
  8. Prepare Black Cocoa Frosting: In a large bowl, beat softened cream cheese and butter together until creamy. Sift powdered sugar, black cocoa powder, and salt into the bowl, then mix with a hand mixer until smooth. Scrape sides and add vanilla extract, mixing again until fully blended.
  9. Level Cakes: Once cooled, use a cake leveler or serrated knife to trim the cakes for an even surface, if needed.
  10. Assemble the Cake: Spread a small amount of frosting on your cake plate. Place the first cake layer down and pipe a ring of frosting along the inside edge to create a dam to hold in the filling. Spread an even layer of blackberry compote inside this dam.
  11. Add Second Layer: Position the second cake layer on top, placing it upside down so the bottom is flat for decorating.
  12. Crumb Coat: Apply a thin layer of frosting to the top and sides of the cake to seal in crumbs. Chill in the refrigerator for 20 minutes to set.
  13. Final Frosting: Apply the remaining frosting evenly over the chilled cake for a smooth finish.
  14. Decorate: Top the cake with chocolate skulls, fresh blackberries, and scattered crushed dried rose petals to create a spooky and elegant Halloween centerpiece.

Notes

  • Make sure all wet ingredients are at room temperature for better mixing and rise.
  • Use strong brewed coffee for a richer chocolate flavor.
  • The cake batter will be thin due to coffee; this is expected for black velvet cakes.
  • Chilling the cake after crumb coating helps achieve a smooth final finish.
  • The blackberry compote can be made a day in advance and kept refrigerated.
  • For a more intense black color, ensure you use high-quality black cocoa powder.
  • You can substitute canned blackberries if fresh ones aren’t available, but adjust cooking time accordingly.
  • This cake is best served at room temperature for optimal flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of the cake)
  • Calories: 420
  • Sugar: 40g
  • Sodium: 270mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 60mg

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

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