Gothic Blackberry Skull Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup black cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water
• 2 cups fresh blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• ½ cup black cocoa powder, sifted
• 4-6 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh blackberries
• 3-4 dark chocolate skulls (store-bought or molded)
• 1 teaspoon edible dried rose petals

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, ¾ cup black cocoa powder, baking soda, baking powder, and 1 teaspoon salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and 2 teaspoons vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Gradually add the hot water and mix until the batter is smooth. Divide the batter evenly between the two prepared cake pans.
3. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. While the cakes cool, combine 2 cups fresh blackberries, ¼ cup granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely. The compote will thicken further as it cools.
5. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add the sifted powdered sugar and sifted black cocoa powder, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy. Gradually add the heavy cream, 1 tablespoon at a time, until the desired consistency is reached. Beat in the 1 teaspoon vanilla extract and pinch of salt until well combined and smooth.
6. Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if necessary. Place one cake layer on your serving platter or cake stand. Spread the cooled blackberry compote evenly over the top of the first layer, leaving a small border. Place the second cake layer on top. Apply a thin layer of black cocoa buttercream all over the cake (top and sides) for a crumb coat. Refrigerate for 15-20 minutes to set. Once set, apply the remaining buttercream to the cake, smoothing the top and sides with an offset spatula or bench scraper.
7. Arrange the remaining 1 cup of fresh blackberries on top of the cake. Carefully place the dark chocolate skulls among the blackberries. Sprinkle the edible dried rose petals over the top for a final gothic touch. Slice and serve immediately or refrigerate until ready to serve.