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This rich black velvet cake layered with blackberry compote and black cocoa cream cheese frosting is the perfect centerpiece for a spooky Halloween celebration. It combines deep, dark cocoa flavors with a moist crumb and a tart fruity filling that keeps each bite thrillingly delicious.
I made this cake for my family’s Halloween last year and the stunning black frosting with fresh berries stole the show. It’s now one of our seasonal favorites that everyone requests.
Ingredients
- Granulated sugar: sweetens and helps with moist texture
- All-purpose flour: provides structure, sifted for lightness
- Black cocoa powder: key to the cake’s unique deep color and chocolate flavor, sifted for smooth batter
- Baking soda and baking powder: leaveners that make the cake rise properly
- Salt: enhances all the flavors
- Eggs at room temperature: bind ingredients and add richness
- Buttermilk at room temperature: tenderizes the crumb and adds a slight tang
- Hot coffee: intensifies chocolate flavor
- Canola oil: keeps the cake moist without overpowering flavor
- Vanilla extract: adds warmth and depth
- Fresh blackberries: main ingredient in compote, choose ripe ones for best flavor
- Sugar for compote: balances the tartness of berries
- Fresh lemon juice and zest: brighten and add complexity to compote
- Cinnamon stick or ground cinnamon: subtle warmth in compote
- Cornstarch: thickens the compote to the right consistency
- Cream cheese and unsalted butter softened: base for frosting, use good quality for smooth texture
- Powdered sugar sifted: sweetens and stabilizes frosting
- Additional black cocoa powder sifted: continues the dramatic black theme in frosting
- Salt: balances sweetness in frosting
- Chocolate skulls, fresh blackberries, and crushed dried rose petals for decoration: these add the final spooky and elegant touches
Step-by-Step Instructions
- Preheat and Prepare Pans:
- Preheat your oven to 350 degrees Fahrenheit. Grease and line two 8-inch round cake pans with parchment paper. This helps the cakes release cleanly after baking.
- Mix Dry Ingredients:
- Sift together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt into a large bowl. Sifting prevents lumps and blends everything evenly.
- Combine Wet Ingredients:
- In another bowl whisk the buttermilk, canola oil, eggs, and vanilla extract until smooth. Make sure the buttermilk and eggs are at room temperature for better mixing.
- Combine Wet and Dry:
- Pour the wet mixture into the bowl with dry ingredients and stir gently but thoroughly to combine all. Do not overmix or the cake may become dense.
- Add Hot Coffee:
- Pour in the hot coffee and stir just until incorporated. The batter will be thin but that’s normal and helps create a moist cake.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 30 to 33 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before unmolding.
- Prepare the Blackberry Compote:
- In a saucepan combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick or ground cinnamon. Simmer over medium heat for 5 to 6 minutes until the berries start to break down.
- Thicken the Compote:
- Mix cornstarch with water to create a slurry and stir into the simmering berry mixture. Cook for another minute or two until it thickens. Remove the cinnamon stick if used and chill the compote for at least one hour.
- Make the Frosting:
- Beat softened cream cheese and unsalted butter together until smooth and creamy. Add sifted powdered sugar, black cocoa powder, and salt. Beat on medium speed until fluffy. Stir in vanilla extract and beat again for extra smoothness.
- Assemble the Cake:
- If needed, level cake layers to create flat tops. Place the first cake layer on your serving plate. Pipe a frosting dam around the edge to hold the compote filling. Spoon or pipe the cooled blackberry compote inside the dam.
- Top and Chill:
- Place the second cake layer on top, bottom side up for a flat surface. Apply a thin crumb coat of frosting all around the cake and chill for 20 minutes to set.
- Final Frosting and Decoration:
- Spread the remaining frosting evenly over the cake. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky yet elegant look perfect for Halloween.
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The moment I first tasted the blackberry compote with this rich cake, I knew it was a game changer. My family loved the way it balanced flavors and the visual drama of the black frosting with vibrant berries became a fun highlight every Halloween.
Storage Tips
Store the cake in an airtight container in the refrigerator to keep the frosting and compote fresh. It’s best eaten within five days. You can also freeze fully frosted cakes for up to three months. Let it thaw in the fridge overnight before serving to maintain texture and flavor.
Ingredient Substitutions
You can use Dutch-process cocoa powder, but add a touch of black gel food coloring to keep the deep black color vivid. If fresh blackberries are not available, frozen ones work well for the compote but thaw before cooking. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar added and let it sit for five minutes.
Serving Suggestions
This cake shines as the centerpiece of a Halloween party spread, paired with strong coffee or spiced hot chocolate. It also works beautifully as a dramatic birthday cake for dark and moody themes. Add a dusting of powdered sugar if you want to mimic a “dusting of frost” on a spooky night.
Cultural Context
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Black velvet cake is a variation on classic red velvet but relies on black cocoa powder for its signature color and bolder chocolate taste. The use of deep black colors in desserts often creates a mystique well suited for Halloween festivities. This cake brings together rich chocolate tradition with seasonal fun in a visually stunning way.
Frequently Asked Questions
- → What gives this cake its deep black color?
The intense black hue comes from black cocoa powder combined with a splash of hot coffee, which deepens the chocolate notes and enriches the color naturally.
- → How does the blackberry compote complement the cake?
The blackberry compote adds a tart and sweet contrast, with cinnamon and lemon zest enhancing the fruity brightness that balances the rich cocoa layers.
- → What is the role of coffee in the cake batter?
Hot coffee intensifies the cocoa flavor and contributes moisture, helping create a tender crumb without overpowering the chocolate notes.
- → Can I prepare the compote in advance?
Yes, the blackberry compote can be made one or two days ahead and stored chilled, allowing the flavors to meld and easing assembly on the final day.
- → How should the cake be stored after assembling?
Once frosted and decorated, store the cake in the refrigerator to keep the cream cheese frosting firm and maintain freshness for up to five days.
- → What are some tips for decorating the cake?
Use fresh blackberries, chocolate skulls, and crushed dried rose petals to create a spooky yet elegant appearance that highlights the cake’s theme and flavor.