Black Velvet Halloween Cake

When I think of the ultimate spooky Halloween dessert, this Black Velvet Halloween Cake immediately comes to mind. It’s rich, dark, and decadently delicious—a two-layer chocolate cake with a moist, velvety texture that melts in your mouth. The sweet and tangy blackberry compote between the layers adds a burst of flavor that complements the chocolate perfectly. And then there’s the black cocoa buttercream frosting, which gives the cake a dark, dramatic look without being overly sweet. To finish it off, fresh blackberries and chocolate skulls top this luscious cake, making it not only perfectly balanced in taste but also a show-stopping centerpiece for your Halloween festivities. Whether you’re throwing a Halloween party or just want a fun, indulgent dessert, this cake is guaranteed to wow everyone!

Ingredients

For the black velvet cake:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup black cocoa powder (or regular cocoa powder for a lighter color)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the blackberry compote filling:

• 2 cups fresh or frozen blackberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the black cocoa buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3/4 cup black cocoa powder (or regular cocoa powder)
• 1/4 cup heavy cream or milk
• 2 teaspoons vanilla extract
• Pinch of salt

For decoration:

• Fresh blackberries
• Chocolate skulls or other Halloween-themed decorations (optional)

Instructions

For the Black Velvet Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
2. Make the cake batter: In a large bowl, sift together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
3. Add the boiling water: Slowly pour the boiling water into the cake batter while mixing on low speed. The batter will be thin—this is normal! Mix until fully combined and smooth.
4. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Blackberry Compote:

1. Cook the blackberries: In a small saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook until the berries start to break down, about 5–7 minutes.
2. Thicken the compote: Stir in the cornstarch mixture and cook for another 2–3 minutes, until the compote thickens. Remove from heat and let cool completely before using.

For the Black Cocoa Buttercream Frosting:

1. Beat the butter: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
2. Add powdered sugar and cocoa: Gradually add the powdered sugar and black cocoa powder, 1 cup at a time, mixing on low speed. Once combined, increase the speed and beat until light and fluffy.
3. Add cream and vanilla: Pour in the heavy cream and vanilla extract, then beat for another 2–3 minutes until the frosting is smooth. Add a pinch of salt to balance the sweetness.

Assemble the Cake:

1. Level the cake layers: If necessary, use a serrated knife to level the tops of the cake layers so they are flat and even.
2. Fill with blackberry compote: Place one cake layer on a serving plate or cake stand. Spread a generous layer of blackberry compote over the top, leaving about 1/2 inch around the edges to prevent it from spilling out.
3. Frost the cake: Place the second cake layer on top of the compote. Frost the entire cake with the black cocoa buttercream, starting with a thin crumb coat and then adding a thicker layer of frosting.
4. Decorate: Top the cake with fresh blackberries and chocolate skulls (or any other spooky Halloween decorations you like).
5. Serve: Slice and enjoy this rich, decadent black velvet cake!

Nutrition Facts (Per Serving)

• Serving size: 1 slice (based on 12 servings)
• Calories: Approximately 450 calories
• Protein: 5g
• Carbohydrates: 68g
• Fiber: 4g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 220mg
• Sugar: 50g

(Note: Nutrition values may vary depending on the specific ingredients and decorations used.)

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour (plus cooling time)

How to Serve

• Serve as the centerpiece dessert at your Halloween party.
• Enjoy with a glass of milk or cup of coffee for a rich, indulgent treat.
• Pair with vanilla ice cream or whipped cream for an extra decadent touch.
• Add a drizzle of chocolate sauce over the slices for even more chocolatey goodness.
• Serve alongside Halloween cocktails or spooky punch for a complete Halloween celebration.

Additional Tips

1. Use gel food coloring: If you want an extra dark, dramatic cake, add a few drops of black food coloring gel to the batter and frosting. This will intensify the color without affecting the taste.
2. Level the cake: For an even, professional-looking cake, be sure to level the tops of your cake layers before assembling. This will prevent the layers from sliding and give a cleaner appearance.
3. Chill the cake: After assembling, chill the cake in the refrigerator for about 30 minutes before serving. This helps the frosting set and makes cutting clean slices easier.
4. Make ahead: You can make the cake layers a day ahead and wrap them in plastic wrap. The blackberry compote can also be made ahead and stored in the fridge until you’re ready to assemble.
5. Chocolate skull molds: If you want to make chocolate skulls for the top, use a silicone mold and melt chocolate to fill the molds. Let the skulls set, then place them on top of the cake for a spooky touch!

Recipe Variations

• Red Velvet Twist: Add red food coloring to the cake batter to create a dramatic red velvet version with the same rich flavor and spooky decorations.
• Blackberry Buttercream: Mix some blackberry puree or jam into the buttercream for a fruity twist that complements the compote.
• Cream Cheese Frosting: If you love the classic pairing of cream cheese frosting with chocolate cake, use cream cheese instead of butter for a tangy, rich frosting.
• Double Chocolate: Add mini chocolate chips or chunks into the cake batter for an extra chocolatey bite in every slice.
• Single Layer: For a simpler version, you can make this cake as a single layer and skip the filling, frosting it with black cocoa buttercream for a quick but still spooky dessert.

Serving Suggestions

• Pair this cake with a spiced pumpkin latte or apple cider for a cozy fall treat.
• Serve alongside Halloween cookies and candy for a full dessert spread at your Halloween party.
• Add a side of blackberry compote for extra berry flavor with each bite.
• Serve with a spooky cocktail like a Black Widow Martini or a Witches’ Brew punch for adults at your Halloween gathering.
• Enjoy with a drizzle of melted chocolate or whipped cream for extra indulgence.

Freezing and Storage

• Storage: Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture.
• Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before assembling and frosting.
• Reheating: No reheating is necessary, but if the cake is too firm from the fridge, let it sit at room temperature for about 30 minutes before serving.

Special Equipment

• 8-inch round cake pans for baking the cake layers.
• Piping bag (optional) for more precise frosting work.
• Offset spatula for smooth frosting application.
• Cake leveler or serrated knife for leveling the cake layers.

FAQ

1. Can I use regular cocoa powder instead of black cocoa powder? Yes! If you can’t find black cocoa powder, regular unsweetened cocoa powder works just fine. The cake won’t be as dark, but it will still taste delicious.
2. How do I prevent the cake from sticking to the pan? Grease and flour your cake pans well, or line them with parchment paper. This helps the cake release easily from the pan once baked.
3. Can I make this cake gluten-free? Yes! Use a gluten-free flour blend that is a 1:1 substitute for all-purpose flour, and make sure your baking powder and other ingredients are gluten-free.
4. What if I don’t have blackberries for the compote? You can substitute other berries, like raspberries or blueberries, for the compote. It will still taste delicious, but the flavor will be slightly different.
5. Can I make this cake in advance? Yes! You can bake the cake layers and prepare the compote a day ahead. Wrap the cake layers in plastic wrap and store the compote in the fridge. Assemble and frost the cake the day you plan to serve it.

This Black Velvet Halloween Cake is the ultimate spooky treat, combining rich chocolate cake, sweet blackberry compote, and creamy black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this cake is the perfect balance of dark, decadent, and dramatic—ideal for any Halloween celebration! Whether you’re hosting a party or just want a fun dessert for the holiday, this cake will definitely impress.

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