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A stunning four layer black and gold cake with gold drips and hidden candy center

Black And Gold Cake

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5 from 15 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 5 mins
  • Yield: 12-16 servings
  • Diet: Vegetarian

Description

This stunning midnight-dark chocolate cake features a sophisticated black cocoa crumb and a magical hidden center filled with golden treasures. It is an elegant centerpiece that combines vintage baking techniques with a modern, shimmering surprise perfect for any grand celebration.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup Hershey’s Special Dark Cocoa
  • 2 teaspoons vanilla extract
  • 1 cup warm water
  • 1 cup whole milk
  • 1 teaspoon black gel icing color
  • 1/2 cup vegetable shortening
  • 6 cups powdered sugar
  • 1/2 cup Hershey’s Special Dark Cocoa (for frosting)
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream
  • Gold luster dust
  • Clear almond extract or vodka
  • Gold chocolate coins
  • Rolos candies
  • Ferrero Rocher candies
  • Green buttercream frosting
  • Gold confetti sprinkles

Instructions

  1. Preheat your oven to 350°F (176°C) and line four 8-inch cake pans with parchment paper, greasing the sides lightly.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixer bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy.
  4. Add the eggs to the butter mixture one at a time, beating well after each addition.
  5. In a separate small bowl, stir together the dark cocoa, vanilla extract, and warm water to bloom the chocolate.
  6. Alternate adding the flour mixture and the milk to the batter, starting and ending with the dry ingredients.
  7. Mix in the black gel icing color until the batter reaches a deep, dark hue.
  8. Divide the batter evenly among the four pans and bake for approximately 20 minutes, or until a toothpick comes out with just a few moist crumbs.
  9. Prepare the frosting by beating the butter, shortening, and salt until smooth, then gradually adding powdered sugar, vanilla, and cocoa until thick and creamy.
  10. Once the cake layers are completely cold, use a 3-inch biscuit cutter to remove the centers from two of the layers.
  11. Place a whole cake layer on a plate, frost the top, then stack the two “holey” layers on top, frosting between each ring.
  12. Fill the center cavity with gold coins, Rolos, and Ferrero Rocher candies until level with the top of the ring.
  13. Place the final whole cake layer on top and frost the entire exterior of the cake smoothly.
  14. Create a ganache by melting white chocolate chips with hot heavy cream and drizzle it around the edges of the cake.
  15. Once the ganache has set, mix gold luster dust with a drop of vodka or clear extract and paint the drips until they shine.
  16. Pipe green frosting around the base for a grass effect and finish the top with extra gold candies and confetti.

Notes

For the deepest black color, allow your frosting to rest for a few hours before decorating, as the pigment will intensify over time. When cutting the cake, use a knife dipped in hot water and wiped dry to ensure clean slices that beautifully showcase the hidden gold center. If the cake feels slightly unstable while stacking, chill it for 15 minutes between layers to help the frosting set firmly.

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/black-and-gold-cake/