Spooky Black Velvet Halloween Cake

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Black Velvet Halloween Cake is a two layer rich chocolate cake with a moist, velvety texture. It's filled with sweet blackberry compote and frosted with black cocoa buttercream. Fresh blackberries and chocolate skulls top this luscious cake, making it perfectly balanced and incredibly decadent.

subheading: Black Velvet Cake:

2 cups White granulated sugar

2 cups All purpose flour sifted

¾ cup Black cocoa powder sifted

2 teaspoon Baking soda

1 teaspoon Baking powder

1 teaspoon Salt

2 Eggs room temperature

1 cup Buttermilk room temperature

1 cup Coffee hot

½ cup Canola oil

2 teaspoon Vanilla extract

subheading: Blackberry Compote Filling:

2 cups Fresh blackberries

2 tablespoon White granulated sugar

1 tablespoon Fresh lemon juice

1 teaspoon Lemon zest

1 Cinnamon stick

¼ cup Water

1 tablespoon Cornstarch

subheading: Black Cocoa Frosting:

8 oz Cream cheese softened

½ cup Unsalted butter softened

3 cups Powdered sugar sifted

1 cup Black cocoa powder sifted

¼ teaspoon Salt

1 teaspoon Vanilla extract

subheading: Decorations:

Chocolate skulls

Fresh blackberries

Dried rose petals

Directions at theepicureanmouse.com

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