The Black Widow’s Cake
Happy Halloween!
Still not too late to make this cake for your Halloween party this evening! Especially if you’ve got some space in the freezer, unlike me, that can cut the chilling time in half if needed.
If you're searching for a last-minute delightfully eerie dessert to complete your spooky celebrations, here’s the bewitching allure of Halloween Black Velvet Cake.
This sinfully decadent treat is a wicked twist on the classic red velvet cake, as it embraces the darkness with its rich black hue. Layered with velvety smooth chocolate ganache, this cake tantalizes the taste buds with its moist and tender crumb. Adorned with creepy-crawly embellishments like spider web and ghosts, this is the ultimate centerpiece for your haunted gathering.
Indulge in this wickedly enchanting dessert and let the magic of Halloween come to life on your palate!
Stir together sugar, flour, cocoa and black cocoa powder, baking powder and a pinch of salt. Add eggs, milk, oil and vanilla extract and with a mixer beat for about 2 minutes.
Mix baking soda and vinegar in a small dish, then pour it into the batter and mix until incorporated.
Finally stir in boiling water and mix until combined.
Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 35-40 minutes, or until the toothpick comes out clean. While still warm, turn them over and cool on a wire rack.
Heat up 25 ml of whipping cream in a microwave, then stir in black food colouring.
Mix together cream cheese and icing sugar with a mixer until combined, then add the black cream, the rest of the whipping cream and whipping cream stabiliser and mix until stiff peaks.
Spread a layer of frosting over one sponge cake and top it with the other cake. Frost the cake with the rest of the frosting, then refrigerate overnight.
For the webbing heat up marshmallows in a microwave for 30 seconds, then with your fingers drag it all over the cake.
Decorate with pumpkins made of orange sugar paste and chocolate sprinkles, ghosts made of melted chocolate and spiders drawn with the leftover frosting.
Halloween Black Velvet Cake
Ingredients
Instructions
- Stir together sugar, flour, cocoa and black cocoa powder, baking powder and a pinch of salt. Add eggs, milk, oil and vanilla extract and with a mixer beat for about 2 minutes.
- Mix baking soda and vinegar in a small dish, then pour it into the batter and mix until incorporated.
- Finally stir in boiling water and mix until combined.
- Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C for 35-40 minutes, or until the toothpick comes out clean. While still warm, turn them over and cool on a wire rack.
- Heat up 25 ml of whipping cream in a microwave, then stir in black food colouring.
- Mix together cream cheese and icing sugar with a mixer until combined, then add the black cream, the rest of the whipping cream and whipping cream stabiliser and mix until stiff peaks.
- Spread a layer of frosting over one sponge cake and top it with the other cake. Frost the cake with the rest of the frosting, then refrigerate overnight.
- For the webbing heat up marshmallows in a microwave for 30 seconds, then with your fingers drag it all over the cake.
- Decorate with pumpkins made of orange sugar paste and chocolate sprinkles, ghosts made of melted chocolate and spiders drawn with the leftover frosting.
