Hidden Horror Black Widow Cake (Print Version)
Dark chocolate cake hiding a cherry surprise beneath black cocoa ganache for haunting celebrations.
# What You Need:
→ Chocolate Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup black cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1 tsp baking soda
06 - 1/2 tsp salt
07 - 3/4 cup vegetable oil
08 - 1 cup whole milk
09 - 2 eggs
10 - 2 tsp vanilla extract
11 - 1 cup hot water
→ Hidden Cherry Compote
12 - 1 1/2 cups pitted cherries
13 - 1/2 cup granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Black Cocoa Ganache
17 - 1 1/2 cups dark chocolate, finely chopped
18 - 3/4 cup heavy cream
19 - 2 tbsp black cocoa powder
→ Decoration
20 - Black food coloring gel
21 - Red food coloring gel
22 - Fondant or chocolate for spider shapes
23 - Edible glitter or sprinkles
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
02 - In a large bowl, whisk together flour, black cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Mix until well incorporated, then stir in hot water until batter is smooth.
04 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans before removing.
05 - Combine cherries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5 to 7 minutes. Whisk cornstarch with water, stir into cherries, and cook until mixture thickens. Cool completely.
06 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and black cocoa powder. Let stand for 3 minutes, then whisk until glossy and smooth. Add black food coloring gel if deeper color is desired.
07 - Place one cooled cake layer on serving plate. Carefully hollow out a shallow circular cavity in the center of the cake layer.
08 - Fill the hollowed cavity with cooled cherry compote. Place second cake layer on top, pressing gently to secure.
09 - Spread black cocoa ganache evenly over entire cake using an offset palette knife. Refrigerate until ganache is set, about 20 to 30 minutes.
10 - Create red gel vein patterns on cake surface using food coloring gel. Shape spiders from fondant or chocolate and arrange on top. Finish with edible glitter or sprinkles as desired.
# Expert Tips:
01 -
- The reveal moment when guests cut into the cake is absolutely unforgettable
- Black cocoa gives it an eerie depth that regular chocolate can't match
- The cherry compote strikes the perfect balance between sweet and slightly tart
02 -
- The cake layers must be completely cool before you hollow them out or the cherry filling will melt right through
- Black cocoa is more acidic than regular cocoa, which is why this recipe has both baking powder and soda
- The ganache sets up fast, so have your design plan ready before you start spreading
03 -
- Put a dab of frosting under your cake plate to keep it from sliding around while you decorate
- If your ganache splits, whisk in a tiny splash of cold cream to bring it back together