Description
A hauntingly rich black velvet cake layered with blood-red berry filling and crowned with dark chocolate skulls.
Ingredients
Scale
- 1 cup black cocoa powder
- 2 cups all-purpose flour
- 1 cup fresh blackberries
- 8 oz dark chocolate
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup red berry jam (raspberry or blackberry)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, black cocoa, sugar, baking soda, and baking powder.
- Mix in buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Divide the batter evenly into the prepared cake pans and bake for 30–35 minutes.
- Let the cakes cool completely in the pans.
- Once cooled, spread berry jam and fresh blackberries between the cake layers for a “bloody” filling.
- Frost the top and sides of the cake with black cocoa buttercream.
- Top with dark chocolate skulls and extra blackberries for a dramatic finish.
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting.
- For a richer flavor, use high-quality dark chocolate.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gothic
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg