A spooky, dark, rich black velvet chocolate cake perfect for any Halloween gathering!
Course Dessert
Keyword chocolate, chocolate cake, halloween
Cook Time 40 minutesminutes
Servings 10servings
Ingredients
Cake
2cupssugar
1 3/4cupsflour
3/4cupblack dutched processed cocoa
1 1/2tspbaking powder
1tspsalt
2eggs
1cupbuttermilk
1/2cupoil
2tspvanilla
1 1/2tspbaking soda
1tspwhite vinegar
1/3cupboiling water
Frosting
1/2cupbutter, softened
4ozcream cheese, softened
2/3cupdutched processed cocoa
3cupspowdered sugar
1/3cupheavy cream
1tspvanilla
Drip
1 cupblack candy melt
1-2 tbspoil
Skull Heads
2cupsblack candy melt
2-3tbsp oil
Instructions
Cake
Pre-Heat oven to 350°F. Grease and flour three 6-inch round baking pans. Stir together sugar, flour, cocoa, baking powder and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of stand mixer 2 minutes.Mix baking soda and vinegar in a small dish. Pour into the batter and mix. Stir in boiling water. Pour batter into prepared pans. Bake 35 to 40 minutes. Cool on a wire rack.
Frosting
Add butter, cream cheese and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency. Add small amount additional heavy cream, if needed. Stir in vanilla. Frost the bottom layer. Add the second layer. Frost the second layer. Add the last layer and frost the whole cake.
Drip
In a microwave safe bowl add candy melts and oil. Microwave for 45-50 second. Stir until mostly melted. Add more time in 10 second increments and stir until its fully melted. Pour into a pastry bag and cut off the tip. Pipe around the edges to make the drip resemble candle wax.
Skulls
In a microwave safe bowl add candy melts and oil. Microwave for 45-50 second. Stir until mostly melted. Add more time in 10 second increments and stir until its fully melted. Pour into a pastry bag and cut off the tip. Squeeze into mini skull mold. place in to the freezer for 30-60 minutes or until completely hardened. remove from molds and place on top of the cake.