I’ve seen amazing, really scary Halloween creations in the past few weeks. My Mummies weren’t really scary and today’s Halloween recipe isn’t either. But I just love cute Halloweens xD Remember the Frankenstein Cupcakes from last year? Not so scary. See, I have a theme when it comes to Halloween…
Some people want it to be scary, others want it to be cute and another group just doesn’t do Halloween. I for one enjoy it very much, as long as it’s not too scary. You can guess by now that I don’t do horror movies or Halloween ghostrides in theme parks, right?
Yes, I’m easily scared. Yes, I know some may say that’s silly. No, I do not care.
Today’s Halloween recipe may be one for all people. It’s a Black Cat Cake! It’s definitely not scary but it can cause a severe case of Death By Chocolate. Be careful!
This Black Cat Cake is a Devil’s Food Cake in disguise. For those of you who’ve never had a Devil’s Food Cake before, it’s amazing! It’s a rich chocolate cake, topped with dark chocolate ganache. To me, it is the ultimate chocolate experience. Warn yourself and your guests to start with a small slice. If you take a regular size of slice, that Death By Chocolate thing I’ve mentionned earlier, might become reality. I’m not trying to scare you, at all. This cake is so delicious! You’ll agree with me. Just go easy on the slices please.
What we need:
- 600 g self-raising flour
- 150 g cocoa powder
- 800 g sugar (wow…)
- 480 g unsalted, room temperature butter
- 6 eggs
- 2 tsp vanilla
- 160 ml milk
- 2 cups of coffee
- pinch of salt
- 640 ml cream (>35% fat)
- 840 g dark chocolate
- 1 bottle of Wilton black food colouring
- 4 mikado sticks (dark chocolate ones)
- black fondant
- golden sprinkles
- 2 round cake pans (+- 9 inch / +- 24 cm)
- Dr.Oetker baking spray
- parchment paper
- cake plateau
- palette knife
- Heat the cream in a saucepan. Don’t boil it but heat until small bubbles start to show.
- Chop the chocolate and put it in a bowl.
- Poor the cream over the chocolate and let it sit for about 2 minutes.
- Stir until it becomes a rich chocolate ganache.
- Add the black food colouring and stir again until the colour is absorbed.
- Set aside for a couple of hours so it can become spreadable.
- Preheat the oven at 180°C.
- Mix together butter and sugar.
- Poor together coffee and milk.
- Add the eggs and vanilla to the batter.
- Put the flour, salt and cocoa powder together in a bowl and mix it a little.
- Add half of the dry ingredients and half of the wet ingredients to the batter and mix well.
- Add the other half of both and mix again until the batter is smooth.
- Divide the batter over your 2 cake pans.
- Bake for about 1 hour.
- Check the cakes with a cake tester. If it comes out clean, it’s ready! If not, put the cakes back in the oven in sessions of 5 minutes to make sure the cakes don’t burn.
- Let the cakes cool completely before assembling.
Let’s build ourselves a cat!
- Cut the cakes in half to make 4 layers. You can go for 6 layers if you want but this cake is so moist, it may come crumbling down if the layers are too thin. Freezing the cakes before cutting them may solve that issue.
- Take a piece of parchment paper and cut it in 4.
- Place the parchment papers on the cake stand.
- Take one of the top layers as your bottom and place it head-down on the cake stand.
- Take a scoop of ganache and spread it out evenly over our first layer.
- Place a second layer of cake on top and take another scoop of ganache.
- Repeat until all layers are placed on our cake.
- Take a big scoop of ganache and spread it all over the outisde of the cake. Make sure the sides are completely covered and no holes are left visible. You can even the ganache with a palette knife for a clean look or just spread it as you like to create a more casual cat.
- Roll out the black fondant.
- Cut out 1 triangle for the nose and 2 identical triangles for the ears. If you have enough fondant, you can create 3D ears to put on the cake.
- Dip your finger in some water and rub it gently on the ears and nose where you want the sprinkles to be.
- Sprinkle the golden sprinkles over the ears and nose. You will see it sticks.
- Place the nose on the side of the cake.
- Put the ears on top of the cake. Place 1 toothpick behind every ear if you made the flat ones so they won’t collapse. If you made the 3D ones, place 2 toothpicks in every ear and pin them on the cake.
- Take 4 Mikado sticks and dip them in the ganache. I found it easy to get some ganache on the side of the bowl and place my mikado sticks on the sides and gently turn them around whilst lifting them up. It may sound complicated but I’m sure you’ll figure it out when you get to it.
- Dip the Mikado sticks in the sprinkles and place them next to the nose in the cake.
- Gently pull away the parchment paper so you can present this Black Cat Halloween Cake to friends and family!
I hope you guys like this Black Cat Cake. I’m taking it to my favorite Link Party: Fiesta Friday! Co-hosts this week are Monika from Everyday Healthy Recipes and Sandhya from Indfused. Show them some love and visit the party! It’s such fun ❤
Have a delicious day ❤
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