Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder (specifically labeled “black” or “ultra-dark”)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 16 oz heavy whipping cream
- 1/2 cup powdered sugar
- Purple, orange, or lime green gel food coloring
- Halloween-themed sprinkles and edible eyeballs for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch square baking pan. In a large bowl, whisk together the flour, black cocoa powder, granulated sugar, baking soda, and salt. Add the egg, buttermilk, warm water, oil, and vanilla extract. Beat the mixture on medium speed until the batter is smooth and well-combined. Pour the dark batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake cools, pour the heavy whipping cream into a chilled large mixing bowl. Add the powdered sugar and beat on high speed until stiff peaks form. Divide the whipped cream into two or three bowls depending on how many colors you want. Add a few drops of gel food coloring to each bowl—think neon purple, slime green, or bright orange—and fold gently until the color is uniform. Transfer the colored cream into piping bags for easier assembly.
- Once the cake is entirely cool, use your hands or a fork to break the cake into small, bite-sized crumbles. If you prefer a cleaner look, you can use a small round biscuit cutter to cut circles that fit perfectly inside your glass cups. Set the cake pieces aside in a bowl.
- Take six clear glass jars or dessert cups. Start by placing a layer of black velvet cake crumbles at the bottom of each cup. Pipe a generous layer of colored whipped cream over the cake. Repeat the process with another layer of cake and a final layer of whipped cream. Alternate colors if you have multiple shades to create a striped effect.
- Top each trifle cup with a handful of Halloween sprinkles. Place a few edible candy eyeballs on the very top to give the desserts a “creepy” look. Refrigerate the cups for at least 30 minutes before serving to let the flavors meld and the cream set. Serve chilled and enjoy the spooky reactions!
- Cook Time: 55 minutes