Description
A rich and spooky black velvet cake perfect for Halloween celebrations or cozy family gatherings, featuring a luscious blackberry compote and creamy 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 Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 Cinnamon stick
- 1/4 cup Water
- 1 tbsp 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 tsp Salt
- 1 tsp Vanilla extract
- Chocolate skulls (for decoration)
- Fresh blackberries (for decoration)
- Dried rose petals (for decoration)
Instructions
- In a large mixing bowl, combine the sugar, sifted flour, and black cocoa powder. Add in the baking soda, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, buttermilk, hot coffee, canola oil, and vanilla extract until blended.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Grease your slow cooker generously and pour the batter into it, spreading it evenly.
- For the blackberry compote, combine fresh blackberries, white sugar, lemon juice, lemon zest, and a cinnamon stick in a saucepan. Add water and cook over medium heat for 10 minutes until thickened. Mix cornstarch with water, stir into the compote, and let simmer for 5 more minutes.
- To make the frosting, beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and black cocoa powder, mixing until smooth, then incorporate salt and vanilla extract.
- Once the cake is cooked (about 2 to 3 hours on high), let it cool before carefully removing it from the slow cooker.
- Spread the frosting on top and sides of the cake, drizzle with blackberry compote, and top with chocolate skulls, more blackberries, and dried rose petals.
Notes
For extra flavor, consider adding instant espresso powder to the batter or using different berries for the compote.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg