Spooky rich chocolate layer cake (Print Version)
# Ingredients:
→ Black Velvet Cake
01 -
2 cups white granulated sugar
02 -
2 cups all purpose flour, sifted
03 -
¾ cup black cocoa powder, sifted
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
2 eggs, room temperature
08 -
1 cup buttermilk, room temperature
09 -
1 cup coffee, hot
10 -
½ cup canola oil
11 -
2 teaspoons vanilla extract
→ Blackberry Compote Filling
12 -
2 cups fresh blackberries
13 -
2 tablespoons white granulated sugar
14 -
1 tablespoon fresh lemon juice
15 -
1 teaspoon lemon zest
16 -
1 cinnamon stick
17 -
¼ cup water
18 -
1 tablespoon cornstarch
→ Black Cocoa Frosting
19 -
8 oz cream cheese, softened
20 -
½ cup unsalted butter, softened
21 -
3 cups powdered sugar, sifted
22 -
1 cup black cocoa powder, sifted
23 -
¼ teaspoon salt
24 -
1 teaspoon vanilla extract
→ Decorations
25 -
Chocolate skulls
26 -
Fresh blackberries
27 -
Dried rose petals
# Instructions:
01 -
Preheat the oven to 350°. Then, spray two-8 inch cake pans with nonstick spray. Line the bottom and the sides with parchment paper.
02 -
In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
03 -
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
04 -
Make a well in the center and add the wet ingredients. Mix until completely combined. Lastly, mix in the hot coffee.
05 -
Divide the batter evenly into the two cake pans.
06 -
Bake the cakes for 30 minutes or until a toothpick is inserted and comes out clean.
07 -
Once the cakes come out of the oven, let them cool completely before removing them from the pans.
08 -
Place the blackberries, sugar, lemon juice, cinnamon stick and lemon zest inside a medium saucepan. Bring mixture to a boil and cook for 5-6 minutes. Then, stir water and cornstarch together. Add to the blackberries and cook until thickened. Remove cinnamon stick and pour into a small bowl. Refrigerate for 1 hour.
09 -
Inside a bowl, add softened cream cheese and butter. Sift powdered sugar, black cocoa powder, and salt. Then, use a hand mixer to beat the ingredients together until smooth. Scrape down the sides of the bowl with a rubber spatula. Next, add vanilla and mix one more time to combine.
10 -
Remove the cooled cakes from the pan. Use a cake leveler or serrated knife to level them if needed.
11 -
Spread a small amount of frosting onto your cake plate. Place the first layer of cake down. Pipe a circle of frosting just inside the outer edge of your layer to form a "dam" to keep the filling inside. Then, spread an even layer of the blueberry compote inside.
12 -
Place the second layer of cake on top with the bottom of the cake facing up. This will give you a flat base when decorating.
13 -
Add frosting on the top of the cake and sides. Cover the cake with as little frosting as possible, but ensure that it's covered. Once your cake is crumb coated, place it inside the refrigerator for 20 minutes.
14 -
Frost the cake with the remaining frosting.
15 -
Top with chocolate skulls, fresh blackberries and crushed dried rose petals.