Description

A luxurious and dramatic Halloween cake combining rich chocolate and blackberry layers with Swiss meringue buttercream, blackberry ganache, and gothic decorations for a show-stopping dessert.

Ingredients

1/2 cup cocoa powder

1/2 cup boiling water

Black gel food coloring (optional)

200g butter

100g light brown soft sugar

100g caster sugar

200g self-raising flour

1 tsp baking powder

4 eggs

150g dark chocolate

50g white chocolate

Purple powdered food coloring (optional)

200g blackberries

2 tbsp sugar (for puree)

4 egg whites

200g caster sugar (for buttercream)

250g butter (for buttercream)

100g blackberry puree (for buttercream)

1 tsp vanilla extract

Purple gel or powdered food coloring (optional)

100g dark chocolate (for ganache)

100g blackberry puree (for ganache)

2 tbsp full-fat milk

1 tbsp butter (for ganache)

Black gel food coloring (optional)

Blackberry jam

Black fondant (for roses)

Silver lustre dust

Black and purple sprinkles

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Instructions

Preheat oven to 180°C (350°F), grease and line 3×15cm or 2×20cm cake pans.
Mix cocoa with boiling water and optional black food coloring. Let cool.
Cream butter and both sugars until fluffy. Add cocoa mixture, then eggs, then sifted flour and baking powder. Mix until smooth.
Divide batter between pans and bake for 25 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
For chocolate bark, melt dark and white chocolates separately. Color white chocolate purple if using. Spread dark chocolate on parchment, drizzle white on top, swirl, chill until set, cut into shards and refrigerate.
For blackberry puree, simmer blackberries with sugar until soft. Blend, strain, and chill.
To make Swiss meringue buttercream, heat egg whites and caster sugar over a double boiler to 60°C. Whip to stiff peaks. Add butter gradually, then blackberry puree, vanilla, and optional coloring.
Level cakes. On a serving platter, add first layer, pipe buttercream ring, fill center with jam. Repeat for other layers.
Crumb coat the cake and chill for 15 minutes. Apply final coat of buttercream and smooth. Chill while making ganache.
To make ganache, heat puree and milk until hot. Pour over chopped dark chocolate, stir until smooth. Add butter and optional coloring. Adjust thickness with milk.
Pour ganache over the cake allowing drips to form. Decorate with chocolate shards, fondant roses, piped buttercream, lustre dust, and sprinkles.

Notes

Use raspberries or blackcurrants for a different fruity profile.

Add a tablespoon of brandy or Chambord to the puree for an adult twist.

Can substitute Swiss meringue buttercream with stabilized whipped cream.

Make layers and decorations 1–2 days in advance.

Swiss meringue buttercream is naturally gluten-free.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38g
Sodium: 160mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 110mg