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Black Velvet Halloween Cake

This cake balances deep black cocoa flavor with a bright blackberry compote for an eye-catching seasonal dessert that's perfect for Halloween parties.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the 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 large Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 1 cup Coffee (hot)
  • 1/2 cup Canola oil
  • 2 tsp Vanilla extract
For the Blackberry Compote
  • 2 cups Fresh blackberries
  • 2 tbsp White granulated sugar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 stick Cinnamon stick
  • 1/4 cup Water
  • 1 tbsp Cornstarch
For the Cream Cheese 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
For Serving
  • to taste Chocolate skulls
  • to taste Fresh blackberries
  • to taste Dried rose petals

Method
 

Black Velvet Cake
  1. Preheat the oven and prepare cake pans.
  2. In a large bowl, combine the dry ingredients.
  3. In a separate bowl, mix the wet ingredients.
  4. Combine wet and dry ingredients until just mixed.
  5. Pour into prepared cake pans and bake.
  6. Let layers cool before assembling.
Blackberry Compote
  1. Combine all ingredients in a saucepan.
  2. Cook over medium heat until the mixture thickens.
Black Cocoa Frosting
  1. Beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar, and black cocoa.
  3. Mix until creamy and smooth.
Assembly
  1. Spread a thin layer of blackberry compote between each cake layer.
  2. Frost the outside of the cake with cream cheese frosting.
  3. Decorate with fresh blackberries and dried rose petals.

Notes

Store unfrosted layers wrapped in plastic in the refrigerator for up to 3 days or freeze. Once frosted, refrigerate and consume within 3-4 days.