Spooky Black Velvet Halloween (Printer-Friendly Version)
Moist black cocoa cake with blackberry filling and buttercream. Naturally dramatic, perfect for spooky celebrations.
# Required Ingredients:
→ Cake Layers
01 -
250 g all-purpose flour
02 -
250 g granulated sugar
03 -
45 g black cocoa powder
04 -
6 g baking powder
05 -
4 g baking soda
06 -
4 g fine sea salt
07 -
240 ml buttermilk, at room temperature
08 -
120 ml neutral oil (canola or vegetable)
09 -
2 large eggs, at room temperature
10 -
8 ml pure vanilla extract
11 -
180 ml hot strong brewed coffee
→ Blackberry Compote Filling
12 -
225 g fresh blackberries, plus extra for topping
13 -
60 g granulated sugar
14 -
15 ml freshly squeezed lemon juice
15 -
1 g finely grated lemon zest
16 -
1 small cinnamon stick or 1 g ground cinnamon
17 -
10 g cornstarch
18 -
15 ml cold water
→ Black Cocoa Buttercream
19 -
115 g unsalted butter, softened
20 -
115 g full-fat cream cheese, softened
21 -
320 g powdered sugar, sifted
22 -
30 g black cocoa powder
23 -
2 g fine sea salt
24 -
4 ml pure vanilla extract
→ Topping & Decoration
25 -
Fresh blackberries
26 -
Chocolate skulls
27 -
Crushed dried rose petals (optional)
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Grease two 20 cm round cake pans, then line both the bottoms and sides with parchment paper.
02 -
In a large bowl, sift together the flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk to combine thoroughly.
03 -
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well blended.
04 -
Create a well in the centre of the dry ingredients. Pour in the wet mixture and stir until just combined. Finally, add in the hot coffee and mix until smooth.
05 -
Evenly divide the batter between the prepared pans. Bake for 30–33 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pans before removing.
06 -
In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil over medium heat and cook for 5–6 minutes, stirring occasionally. Mix cornstarch with water to form a slurry, then stir into the blackberry mixture. Cook until thickened, remove the cinnamon stick, and transfer to a bowl. Refrigerate for 1 hour.
07 -
In a large bowl, beat softened butter and cream cheese until creamy. Gradually add sifted powdered sugar, black cocoa powder, and salt, mixing until smooth. Scrape down the sides as necessary. Add vanilla extract and beat again to fully incorporate.
08 -
Remove the cakes from their pans. Use a serrated knife or cake leveler to trim the tops so they are flat. Place the first cake layer on a serving plate.
09 -
Spread a small amount of buttercream onto the plate to anchor the cake. Pipe a ring of buttercream along the edge of the first layer to create a barrier. Fill the centre with an even layer of blackberry compote.
10 -
Place the second cake layer on top, flat side up, aligning carefully.
11 -
Apply a thin layer of buttercream over the top and sides of the cake to seal in crumbs. Chill in the refrigerator for 20 minutes to set the crumb coat.
12 -
Frost the cake with the remaining black cocoa buttercream, smoothing evenly with an offset spatula or cake scraper.
13 -
Adorn the cake with chocolate skulls, fresh blackberries, and optionally, a sprinkle of crushed dried rose petals.
# Handy Cooking Tips:
01 -
Ensure all ingredients, especially eggs and dairy, are at room temperature for a uniform, tender crumb.
02 -
Allow cakes to cool completely before leveling or assembling for clean cuts and neat layers.