Name: Deliciously Spooky Halloween Chocolate Cake to Wow Friends
Prep time: 20 min
Cook time: 34 min
Total time: 64 min
Ingredients: 2 cups all-purpose flour (or cake flour for lighter texture); ¾ cup black cocoa powder (or Dutch-processed cocoa); 2 cups white granulated sugar (coconut sugar can be used); 1½ teaspoons baking powder (ensure freshness); 1½ teaspoons baking soda (check expiration date); 1 pinch salt (or sea salt/Himalayan salt); 1 cup canola or vegetable oil (alternatively, use unsweetened applesauce); 2 teaspoons pure vanilla extract (or almond extract); 1 cup buttermilk (substitute with milk mixed with vinegar or lemon juice if needed); 4 large eggs (for vegan option, use flax eggs); 4 ounces Endangered Species Chocolate (smooth 72%) (any high-quality dark chocolate can substitute); 1 cup hot water (coffee enhances chocolate flavor); 1 drop black food dye (optional for coloring); 1 cup unsalted butter (or vegan butter); 4 cups powdered sugar (homemade is an option); ¾ cup black cocoa powder; 2 teaspoons pure vanilla extract (or omit for a more chocolate-forward taste); 1 pinch salt (kosher salt works); 1 drop black food dye (optional for color)

As Halloween approaches, excitement fills the air, and what better way to celebrate than with a show-stopping dessert? Introducing my Halloween Chocolate Velvet Cake with Black Cocoa Buttercream! This two-layer black velvet cake is perfect for the occasion, boasting a rich, moist texture and a delightful depth of flavor from Fair Trade black cocoa. Not only is this cake a feast for the eyes with its spooky decorations, but it’s also a crowd-pleaser that’s easy to whip up, ensuring you spend less time in the kitchen and more time enjoying the festivities. Plus, with gluten-free options available, everyone can indulge in this deliciously dark delight. Curious to uncover the secrets behind creating this hauntingly good treat? Let’s dive in!

Why is This Cake a Halloween Must-Have?

Decadent Flavor: This Halloween chocolate cake is a chocoholic’s dream, rich in taste from the unique black cocoa, creating a memorable dessert you won’t forget.

Visually Stunning: With its deep black frosting and spooky chocolate skull decorations, this cake isn’t just delicious—it’s a show-stopper perfect for your Halloween table.

Easy to Make: Perfect for home bakers of any skill level, the straightforward process allows you to create this beauty without stress.

Crowd-Pleaser: Whether you’re hosting a Halloween party or bringing a treat to a gathering, everyone will be drawn to its tempting look and flavor.

Versatile Options: Love a twist? Substitute the black cocoa with regular cocoa for an equally delicious cake that’s less intense, or add a layer of raspberry jam for a fruity contrast!

This Halloween cake is sure to impress, similar to my delightful Strawberry Shortcake Ice and Chocolate Marshmallow Swirl treats you’ll thoroughly enjoy.

Halloween Chocolate Cake Ingredients

Here’s what you’ll need to create this hauntingly delicious dessert!

For the Cake

All-purpose flour – Provides structure to the cake; cake flour can give a lighter texture.
Black cocoa powder – Adds a deep flavor and dark color; it’s less bitter than regular cocoa, and Dutch-processed cocoa is a good substitute.
White granulated sugar – Sweetens the cake; coconut sugar can be used for a lower glycemic index.
Baking powder – Helps the cake rise; ensure it’s fresh for optimal results.
Baking soda – Another leavening agent that assists in rising; check the expiration date for effectiveness.
Salt – Enhances flavor; swap with sea salt or Himalayan salt for variety.
Canola or vegetable oil – Keeps the cake moist; unsweetened applesauce can provide a lower-fat alternative.
Pure vanilla extract – Adds aromatic depth; try almond extract for a twist.
Buttermilk – Contributes moisture and acidity for better rise; substitute with milk mixed with vinegar or lemon juice if needed.
Large eggs – Binds ingredients together; for a vegan option, flax eggs can substitute effectively.
Endangered Species Chocolate (smooth 72%) – Infuses rich chocolate flavor; any high-quality dark chocolate can be substituted.
Hot water – Ensures even dough mixing; coffee can enhance the chocolate flavor even more.
Black food dye – Deepens the cake’s hue; use this optional ingredient to achieve that striking black finish.

For the Black Frosting

Unsalted butter – Serves as the frosting base; vegan butter works too.
Powdered sugar – Sweetens and thickens the frosting; homemade powdered sugar is an option if in a pinch.
Black cocoa powder – Maintains consistency and enhances the chocolate flavor of the frosting.
Pure vanilla extract – Boosts frosting flavor; exclude if you prefer a more chocolate-forward taste.
Salt – Balances the sweetness; a pinch of kosher salt will do.
Black food dye – Adds to the visual appeal; optional depending on your color preference.

These ingredients come together to create a Halloween Chocolate Cake that’s not just a tasty treat but a stunning centerpiece for your celebration!

Step‑by‑Step Instructions for Halloween Chocolate Cake

Step 1: Preparation
Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal. Grease the parchment paper as well. This will ensure your Halloween Chocolate Cake releases smoothly after baking.

Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together 2 cups of all-purpose flour, ¾ cup of black cocoa powder, 2 cups of white granulated sugar, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and a pinch of salt. Whisk these dry ingredients gently until well combined, creating a dry mix that will contribute to the soft texture of your cake.

Step 3: Mix Wet Ingredients
In a separate bowl, combine 1 cup of canola oil, 2 teaspoons of pure vanilla extract, 4 large eggs, 4 ounces of melted Endangered Species Chocolate, and 1 cup of buttermilk. Whisk the wet ingredients vigorously until smooth. If desired, add a few drops of black food dye for an extra spooky touch to your Halloween Chocolate Cake batter.

Step 4: Combine Ingredients
Slowly incorporate 1 cup of hot water into the wet mixture, mixing carefully to ensure even distribution. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Take care not to overmix; lumps are okay. This is crucial for achieving that moist, rich texture in your Halloween Chocolate Cake.

Step 5: Bake the Cake
Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in their pans for about 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Step 6: Prepare the Frosting
While the cake layers cool, prepare your black cocoa buttercream frosting. In a mixing bowl, sift 4 cups of powdered sugar and ¾ cup of black cocoa powder together. Beat 1 cup of room-temperature unsalted butter on high speed for 3 minutes, gradually incorporating the sugar-cocoa mix until fully combined. Add a splash of vanilla extract, a pinch of salt, and black food dye if using, mixing until creamy and fluffy.

Step 7: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Apply a light crumb coat of frosting all over the sides and top of the cake to seal in the crumbs, then refrigerate for about 10 minutes until slightly firm.

Step 8: Final Frosting and Decoration
After chilling, take the cake out and frost the entire exterior with a thicker layer of the black cocoa buttercream. Smooth the frosting as desired for a sleek finish. To add a spooky touch, decorate the top with chocolate skulls or any themed decorations, turning your Halloween Chocolate Cake into a spine-chilling masterpiece that’s ready to impress!

Make Ahead Options

These Halloween Chocolate Cake preparations are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance. Once baked and cooled, wrap each cake layer tightly in plastic wrap and refrigerate to maintain moisture. Additionally, the black cocoa buttercream frosting can be made up to 3 days ahead; simply store it in an airtight container in the fridge. When it’s time to serve, let the frosting come to room temperature and give it a good stir before applying it to the cake. By prepping ahead, you’ll enjoy a stress-free baking experience and have more time to enjoy the spooky festivities!

How to Store and Freeze Halloween Chocolate Cake

Fridge: Store the cake in an airtight container for up to 5 days. This keeps the moist texture intact and the flavors fresh.

Freezer: Wrap slices in plastic wrap and aluminum foil, then freeze for up to 30 days. This allows you to enjoy a piece of Halloween chocolate cake whenever you crave it.

Reheating: For the best taste, thaw slices in the fridge overnight and enjoy at room temperature, or warm in the microwave for 10-15 seconds for a delightful treat.

Whole Cake Storage: If you want to freeze the whole Halloween chocolate cake, ensure it’s completely frosted and chilled. Wrap it well in plastic wrap and store in the freezer for up to 30 days.

What to Serve with Halloween Chocolate Cake

As you prepare to impress your guests with this spooktacular dessert, consider these delightful pairings that will elevate your Halloween celebration.

Vanilla Ice Cream: The creamy sweetness balances the rich chocolate, creating a luscious contrast that melts in your mouth.
Spiced Pumpkin Latte: This seasonal favorite adds warm spices that complement the chocolate, making every sip a cozy delight.
Candied Apples: A crunchy, sweet treat provides a fun texture contrast to the soft cake, perfect for festive snacking.
Chocolate-Covered Strawberries: These fresh, fruity bites add a delicious pop of flavor, enhancing the chocolate experience with a fruity twist.
Cinnamon Sugar Donuts: Soft, cinnamon-y goodness brings a comforting vibe to your dessert table, echoing the flavors of fall.
Hot Cocoa: Rich, creamy cocoa pairs wonderfully with the cake, ensuring chocolate lovers have an extra indulgent experience.
Pecan Pie Bars: The nutty caramel sweetness complements the deep chocolate flavors, creating a decadent dessert spread.
Pumpkin Bread: A slice of warm pumpkin bread brings familiar fall flavors, creating a lovely textural and flavor variety for your guests.
Blood Orange Mocktail: This refreshing drink adds a vibrant touch and a hint of citrus that brightens up the dessert table.
Ghost Meringue Cookies: Light and airy, these whimsical treats will create a fun Halloween-themed atmosphere while keeping the focus on your show-stopping cake.

Expert Tips for the Best Halloween Chocolate Cake

Accurate Measurements: Ensure your flour is spooned and leveled for precise measurement, avoiding a dense or dry cake that loses its moist charm.
Quality Ingredients: Use high-quality dark chocolate and fresh baking powder to enhance the flavor and texture of your Halloween Chocolate Cake.
Room Temperature Eggs: Let your eggs and butter sit out for at least 2 hours before baking. This promotes better incorporation, leading to a fluffier cake.
Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough cake rather than one that’s soft and tender.
Proper Baking: Keep an eye on the baking time. Insert a toothpick in the center; if it comes out clean, your Halloween Chocolate Cake is ready. Let cool completely before frosting for the best results.

Halloween Chocolate Cake Variations & Substitutions

Feel free to let your creativity shine by customizing this Halloween chocolate cake to match your taste and dietary preferences!

Gluten-Free: Swap all-purpose flour for gluten-free flour to make this cake gluten-free and still just as delicious.
Vegan: Substitute eggs with flax eggs and use plant-based butter and non-dairy milk for a delightful vegan twist.
Lower Sugar: Replace granulated sugar with coconut sugar for a healthier option without sacrificing sweetness.
Flavor Infusion: Add a splash of orange juice or zest to the batter for a citrusy zing that brightens the chocolate.
Spicy Chocolate: Incorporate a pinch of cayenne pepper or a sprinkle of cinnamon for a warm, spicy kick.

Experimenting can lead to delightful surprises! For example, try adding a layer of homemade raspberry jam for a tart contrast to the sweet chocolate, making it a beautiful accompaniment to my Flourless Orange Cake.

Frooty Fun: Use colorful food dyes instead of black for a rainbow-themed cake that’s festive for any celebration!
Coffee Boost: Replace hot water with brewed coffee to enhance the chocolate flavor, creating a truly rich experience.
Nutty Crunch: Add chopped nuts like walnuts or pecans between the layers for a delightful textural twist that complements the moist cake beautifully.

With these variations and substitutions, you can craft the perfect Halloween Chocolate Cake for your gathering—just like my scrumptious Sugar Cookie Cake that brings smiles all around!

Halloween Chocolate Cake Recipe FAQs

What type of black cocoa powder should I use for the Halloween Chocolate Cake?
Absolutely! For the richest flavor and darkest color, I recommend using Dutch-processed black cocoa powder. If you can’t find it, regular unsweetened cocoa powder can be substituted, although it will yield a less intense flavor and color. Make sure to check for freshness, as old cocoa can significantly impact the taste of your cake.

How should I store leftovers of the Halloween Chocolate Cake?
Very simple! Store your Halloween Chocolate Cake in an airtight container in the refrigerator for up to 5 days. This allows the cake to maintain its moistness and chocolatey flavor. If you prefer it at room temperature, let it sit out for about 30 minutes before serving to achieve the best texture.

Can I freeze the Halloween Chocolate Cake?
Absolutely! You can freeze slices of the cake for up to 30 days. Wrap each slice tightly in plastic wrap, then place them in an airtight container or a freezer bag to prevent freezer burn. When you’re ready to enjoy a slice, thaw it in the refrigerator overnight for the best taste, or microwave it for 10-15 seconds for a quick treat.

What should I do if my cake sinks in the middle after baking?
Ah, a common baking woe! If your Halloween Chocolate Cake sinks in the middle, it could be due to underbaking or overmixing the batter. To prevent this, always use a toothpick to check for doneness – it should come out clean or with a few moist crumbs, not wet batter. Additionally, avoid mixing the batter too much, as this can lead to a dense texture.

Is this cake suitable for people with gluten allergies?
Yes, it can be! To make the Halloween Chocolate Cake gluten-free, simply substitute the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum for the best texture, and make sure all your other ingredients are gluten-free as well.

What should I do if I can’t find Endangered Species Chocolate?
No worries! If you can’t find Endangered Species Chocolate, any high-quality dark chocolate with a cocoa content of around 70% will work perfectly. Just make sure it’s smooth and rich, as this chocolate contributes significantly to the cake’s decadent flavor.