Description
This sophisticated Witch Cake is a rebellious take on Halloween baking, featuring a deep, midnight-black crumb made with premium black cocoa. Its striking appearance is matched by a rich flavor profile that balances earthy chocolate notes with elegant vanilla stripes.
Ingredients
- All-purpose flour
- Granulated sugar
- Black cocoa powder
- Baking soda
- Salt
- Buttermilk
- Vegetable oil
- Large eggs
- Pure vanilla extract
- Hot coffee or water
- Super black food gel
- Dark chocolate chips or chopped chocolate
- Unsalted butter
- Powdered sugar
- Heavy cream
Instructions
- Preheat your oven to 325 degrees F (163 degrees C) and prepare four 6-inch round cake pans with nonstick spray and parchment paper.
- In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, and salt until no large clumps remain.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla, and hot coffee or water.
- Slowly combine the wet ingredients with the dry, mixing until just incorporated, then fold in the black food gel until the batter is glossy and dark.
- Divide the batter evenly among the pans and bake for 20 to 25 minutes, or until a toothpick comes out with only a few moist crumbs.
- Cool the cakes in their pans for 15 minutes before transferring to a wire rack to cool completely, then wrap and chill them in the fridge.
- To make the black frosting, mix hot water and black cocoa into a thick paste and melt the dark chocolate in the microwave.
- Cream the chilled butter for two minutes until light and fluffy, then gradually beat in the melted chocolate, cocoa paste, vanilla, and salt.
- Slowly add the powdered sugar and black food gel, beating for two minutes, and allow the frosting to rest so the color can deepen.
- Prepare the vanilla buttercream by creaming butter for 2 minutes, then adding powdered sugar, heavy cream, vanilla, and salt, beating until cloud-like.
- Assemble the cake by layering the chilled rounds with black buttercream.
- Coat the outside in black frosting, pipe vanilla buttercream stripes on top, and use a bench scraper to smooth the sides for a clean finish.
Notes
For the deepest color possible, prepare your black buttercream a full day in advance to allow the cocoa and food gel to fully develop. Using hot coffee instead of water is highly recommended as the heat blooms the cocoa powder, unlocking a more intense chocolate flavor without adding a coffee taste.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American