Description
This striking Witch Cake features a velvety, midnight-black crumb achieved through high-quality black cocoa and a hot coffee bloom. Paired with a contrasting vanilla center and a rich, fudge-like black buttercream, it is the ultimate express dessert for a sophisticated yet spooky celebration.
Ingredients
- All-purpose flour
- Granulated sugar
- Black cocoa powder
- Baking soda
- Buttermilk
- Vegetable oil
- Eggs
- Vanilla extract
- Hot coffee or water
- Super black food gel
- Dark chocolate
- Unsalted butter
- Powdered sugar
Instructions
- Preheat oven to 325°F (163°C) and whisk together flour, sugar, black cocoa, and baking soda.
- Whisk buttermilk, oil, eggs, and vanilla in a separate bowl, then slowly stir in hot coffee or water.
- Merge the wet and dry ingredients until just combined, adding black food gel for depth, then pour into prepared cake pans.
- Bake for 20-25 minutes, then cool in the pans for 15 minutes before transferring to a wire rack.
- Make the black buttercream by beating butter, adding a paste of hot water and cocoa, then mixing in melted dark chocolate and powdered sugar.
- Whip butter and powdered sugar for the vanilla filling, then assemble the cake with the white frosting in the center and black frosting on the exterior.
Notes
To ensure the most vibrant black color without a bitter aftertaste, allow the finished buttercream to rest at room temperature for at least two hours before frosting. Using room temperature buttermilk and eggs is crucial for achieving a smooth, emulsion-stable batter that results in a fine, professional crumb texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American