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Halloween Cake Recipe
Natacha

Layered Black Cocoa Halloween Cake

Dramatic Halloween layer cake made with deep black cocoa sponge, bright orange buttercream, and glossy chocolate drip.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Ingredients Method

Ingredients
  

  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • ¾ cup Black cocoa powder (or dark Dutch-process cocoa)
  • 2 tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs
  • 1 cup Buttermilk
  • ½ cup Vegetable oil
  • 1 cup Hot black coffee
  • 1 cup Unsalted butter, softened (for frosting)
  • 4 cups Powdered sugar (for frosting)
  • 3 tbsp Heavy cream tinted with orange gel food coloring
  • 4 oz Dark chocolate melted with 1/4 cup heavy cream for drip

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; line bottoms with parchment rounds.
  2. In a large bowl, whisk flour, sugar, black cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, and oil; beat on medium speed for 2 minutes, then stir in hot coffee by hand until smooth.
  4. Divide evenly between pans and bake for 30 to 35 minutes until a tester comes out clean; cool in pans for 10 minutes, then invert onto racks to cool completely.
  5. Beat butter and powdered sugar with heavy cream and orange gel color for 5 minutes until fluffy.
  6. Spread orange frosting between cake layers and over exterior; chill cake for 30 minutes.
  7. Pour cooled chocolate ganache around top edges to create drips; decorate with festive sprinkles before serving.