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
- Fresh blackberries
- Dried rose petals
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, combine sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, buttermilk, hot coffee, canola oil, and vanilla until smooth; mix into dry ingredients.
- Divide batter between pans and bake for about 30 minutes until a toothpick comes out clean. Cool completely.
- For the compote, simmer blackberries with sugar, lemon juice, zest, cinnamon stick, water, and cornstarch until thickened; let cool.
- Beat softened cream cheese and butter together; gradually mix in powdered sugar and black cocoa until fluffy.
- Assemble the cake by layering with blackberry compote and frosting the top and sides.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Ensure all ingredients are at room temperature for better blending. You can substitute buttermilk with milk mixed with lemon juice or vinegar if needed. Add additional decorations like edible glitter for extra flair.