Ingredients
Cake:
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2 cups White granulated sugar
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2 cups All purpose flour (sifted)
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3/4 cup Black cocoa powder (sifted)
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2 tsp Baking soda
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1 tsp Baking powder
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1 tsp Salt
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2 Eggs (room temperature)
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1 cup Buttermilk (room temperature)
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1 cup Coffee (hot)
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1/2 cup Canola oil
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2 tsp Vanilla Extract (Alcohol-Free)
Blackberry Compote:
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2 cups Fresh blackberries
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2 tbsp White granulated sugar
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1 tbsp Fresh lemon juice
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1 tsp Lemon zest
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1 Cinnamon stick
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1/4 cup Water
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1 tbsp Cornstarch
Black Cocoa Buttercream:
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8 oz Cream cheese (softened)
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1/2 cup Unsalted butter (softened)
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3 cups Powdered sugar (sifted)
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1 cup Black cocoa powder (sifted)
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1/4 tsp Salt
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1 tsp Vanilla Extract (Alcohol-Free)
Decoration:
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Chocolate skulls
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Fresh blackberries
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Dried rose petals
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
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Sift flour, black cocoa, baking soda, baking powder, and salt in a large bowl.
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Whisk together eggs, sugar, buttermilk, hot coffee, canola oil, and Vanilla Extract (Alcohol-Free).
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Gradually mix dry ingredients into wet ingredients until smooth. Avoid overmixing.
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Divide batter between pans and bake 25–30 minutes. Cool in pans 10 minutes, then transfer to wire rack.
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For compote: combine blackberries, sugar, lemon juice, zest, cinnamon stick, and water in a saucepan. Cook until soft. Add cornstarch mixed with water to thicken. Cool.
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For buttercream: beat cream cheese and butter until creamy. Gradually add powdered sugar and black cocoa powder. Add salt and Vanilla Extract (Alcohol-Free). Beat until fluffy.
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Assemble: layer cake, spread compote, top with second cake layer. Apply crumb coat, chill 15–20 min, then frost completely.
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Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
Notes
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Ensure cakes are completely cooled before frosting.
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Compote can be made a day ahead.
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Decorations can be customized for different themes or occasions.
- Prep Time: 40 minutes
- Cook Time: 30 minutes