Chocolate Blackberry Elegantly Gothic Halloween Cake
This elegant gothic chocolate and blackberry cake makes a dramatic Halloween centerpiece, combining dark chocolate, tart berries, and silky buttercream with haunting flair.
Equipment
- 1 Mixing bowl Large
Ingredients
Cake Base
- 60 g Cocoa powder sifted
- 6 tablespoon Boiling water
- 4 teaspoon Black gel food colouring optional
- 100 g Butter softened
- 175 g Light brown soft sugar
- 100 g Caster sugar
- 175 g Self-raising flour sifted
- 1 teaspoon Baking powder
- 3 Eggs large, beaten
- 150 g Dark chocolate chopped
Instructions
Instructions
- Preheat the oven to 180C/350F. Grease and line two 8-inch round cake tins.
- Mix sifted cocoa powder with boiling water until smooth. Stir in food colouring if using. Set aside to cool.
- Cream butter and both sugars until light and fluffy.
- Beat eggs in one at a time, then gently fold in sifted flour and baking powder.
- Fold in the cooled cocoa mixture and chopped dark chocolate.
- Divide batter evenly between tins and smooth the tops.
- Bake for about 30 minutes. Check with skewer. Let cool in tins for 10 minutes, then transfer to wire rack.
- Trim cake layers, apply buttercream and jam layers, stack cakes and chill.
- Coat with ganache, decorate with chocolate bark, fondant roses and sprinkles.
- Chill until set and ready to serve.
Notes
Store cake wrapped in plastic to retain moisture. Refrigerate for longer storage and thaw 30 minutes before serving. Can be frozen if well-wrapped.