Description
A rich, dark Halloween cake with a unique flavor profile, decorated for a spooky celebration.
Ingredients
- 2 cups white granulated sugar
- 2 cups all-purpose flour (sifted)
- 3/4 cup black cocoa powder (sifted)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup hot coffee
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups fresh blackberries
- 2 tablespoons white granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- 1/4 cup water
- 1 tablespoon cornstarch
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 cup black cocoa powder (sifted)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate skulls (for decoration)
- Fresh blackberries (for decoration)
- Dried rose petals (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the granulated sugar, flour, black cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are baking, prepare the blackberry compote. In a medium saucepan, combine the fresh blackberries, white granulated sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook on medium heat, stirring occasionally, until the blackberries break down and the mixture thickens (about 10-15 minutes).
- Once thickened, remove from heat and stir in cornstarch mixed with a splash of water. Let the compote cool.
- For the black cocoa frosting, beat together the softened cream cheese and unsalted butter until smooth. Gradually mix in the powdered sugar, black cocoa powder, salt, and vanilla extract until well blended and creamy.
- Once the cakes are cool, spread a layer of blackberry compote between the two cake layers, then frost the top and sides with black cocoa frosting.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals for an eerie and elegant finish.
Notes
Ensure all ingredients are at room temperature for better mixing. Sift your cocoa powder to avoid clumping.