Description
A striking Halloween cake with a rich black cocoa flavor, layered with blackberry compote and adorned with ghostly frosting.
Ingredients
Scale
- 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 hot coffee
- 1/2 cup canola oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together the flour and black cocoa powder in a bowl.
- Measure the baking soda, baking powder, and salt.
- In a large mixing bowl, combine sugar, canola oil, and eggs, and beat until fluffy.
- Add buttermilk and vanilla extract, mixing until smooth.
- Incorporate the sifted dry ingredients and hot coffee until well-blended.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, testing for doneness with a toothpick.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For blackberry compote, combine blackberries, sugar, lemon juice, and water in a saucepan.
- Simmer gently for about 10 minutes, adding cornstarch to thicken.
- For frosting, beat together cream cheese and unsalted butter, then gradually mix in powdered sugar and black cocoa powder.
- Layer the cake with blackberry compote and frost the top and sides.
- Garnish with fresh blackberries and chocolate skulls.
Notes
Serve with coffee for a delightful pairing. Store leftovers in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Halloween cake, black velvet cake, spooky dessert, blackberry compote