Spooky Black Velvet Halloween Cake

Introduction:

This Spooky Black Velvet Halloween Cake is a show-stopping dessert perfect for Halloween celebrations. With its rich, velvety texture and striking black cocoa frosting, it’s a delectable centerpiece that’s as spooky as it is delicious. Filled with a sweet blackberry compote and topped with fresh blackberries and chocolate skulls, this cake will surely impress your guests.

Ingredients

For the Black Velvet Cake:

• 2 cups all-purpose flour
• 1 cup black cocoa powder (or Dutch-process cocoa for a lighter color)
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee

For the Blackberry Compote:

• 2 cups fresh or frozen blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Black Cocoa Buttercream:

• 8 oz cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar (sifted)
• ½ cup black cocoa powder
• Pinch of salt
• 1 teaspoon vanilla extract

For Decoration:

• Fresh blackberries
• Chocolate skulls or other spooky decorations (optional)

Directions

Step 1: Prepare the Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, oil, eggs, and vanilla extract until well combined.
4. Create a well in the dry ingredients and pour in the wet mixture. Stir until just combined, then mix in the hot coffee until the batter is smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Blackberry Compote

1. In a medium saucepan, combine the blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil, stirring occasionally, and cook for 5-6 minutes.
2. Stir the cornstarch mixture into the blackberries and cook until the compote thickens. Remove the cinnamon stick and transfer the compote to a bowl to cool in the refrigerator for 1 hour.

Step 3: Prepare the Buttercream

1. In a large bowl, beat the softened cream cheese and butter together with a hand mixer until smooth.
2. Gradually sift in the powdered sugar, black cocoa powder, and salt. Beat until creamy and fully combined. Add the vanilla extract and beat for another 1-2 minutes.

Step 4: Assemble the Cake

1. Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
2. Spread a layer of blackberry compote over the cake, leaving a small border around the edges.
3. Place the second cake layer on top and press gently.
4. Frost the entire cake with the black cocoa buttercream, smoothing it out with a spatula.

Step 5: Decorate

1. Top the cake with fresh blackberries and chocolate skulls or other spooky decorations for a Halloween-themed touch.

Servings and Timing

This recipe yields 8-10 servings. Preparation time is approximately 20 minutes, cooking time is around 30-33 minutes, and total time, including cooling and assembling, is about 3 hours.

Variations

• Flavors: Substitute black cocoa powder with regular cocoa powder for a less intense color.
• Compote: Try other berry varieties like raspberries or blueberries if blackberries aren’t available.
• Decoration: Use different Halloween-themed decorations like edible eyes or spider webs for a unique look.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To serve, let it come to room temperature before cutting.

10 FAQs

1. Can I use regular cocoa powder instead of black cocoa powder?
   • Yes, but the color and flavor will be slightly different. Black cocoa powder gives a more intense color and flavor.
2. Can I make this cake in advance?
   • Yes, you can bake the cake layers and make the compote up to 2 days in advance. Assemble and frost the cake on the day you plan to serve it.
3. Can I freeze the cake?
   • Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing.
4. What if I don’t have black cocoa powder?
   • You can use Dutch-process cocoa powder as a substitute, but the color will be lighter.
5. Can I use a different type of berry for the compote?
   • Absolutely! You can substitute with raspberries, blueberries, or even strawberries.
6. How do I prevent the cake from drying out?
   • Make sure to not overbake the cake and keep it well-covered to retain moisture.
7. Can I use a different frosting flavor?
   • Yes, feel free to use a different frosting flavor if you prefer, though the black cocoa buttercream adds to the spooky look.
8. How do I get a smooth finish on the frosting?
   • Use a cake scraper or offset spatula to smooth out the buttercream.
9. Can I use store-bought compote?
   • Yes, store-bought blackberry or other berry compote can be used if you prefer a quicker option.
10. What is the best way to cut and serve this cake?
    • Use a serrated knife to cut the cake into slices, and serve at room temperature for the best texture and flavor.

Conclusion

The Spooky Black Velvet Halloween Cake is a fun, decadent treat that combines rich chocolate cake with a vibrant green twist and spooky decorations. It’s sure to be a hit at any Halloween party, offering both a striking appearance and delicious taste. Enjoy this unique dessert with your family and friends for a memorable Halloween celebration!

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