Hidden Horror Black Widow Cake (Printable version)
Dark chocolate cake with hidden cherry filling and black cocoa ganache topping
# What You'll Need:
→ Chocolate Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup black cocoa powder or Dutch cocoa
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 3/4 cup vegetable oil
08 - 1 cup whole milk
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
11 - 1 cup hot water
→ Cherry Compote
12 - 1 1/2 cups pitted cherries, fresh or frozen
13 - 1/2 cup granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
→ Black Cocoa Ganache
17 - 1 1/2 cups dark chocolate, finely chopped
18 - 3/4 cup heavy cream
19 - 2 tablespoons 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, then line bottoms with parchment paper.
02 - Sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk until thoroughly combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Beat on medium speed until smooth, approximately 2 minutes.
04 - Slowly stir in hot water until batter is thin and smooth. Divide batter evenly between prepared pans.
05 - Bake for 35 to 40 minutes until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine cherries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer for 5 to 7 minutes until cherries release their juices.
07 - Whisk cornstarch with water until smooth, then stir into cherry mixture. Cook for 2 to 3 minutes until thickened. Transfer to a bowl and refrigerate until completely cold.
08 - Heat heavy cream in a small saucepan until just beginning to simmer. Pour over chopped dark chocolate and black cocoa powder in a heat-proof bowl. Let stand for 3 minutes.
09 - Whisk ganache until smooth and glossy. Stir in black food coloring gel as desired. Let cool at room temperature until spreadable consistency.
10 - Place one cooled cake layer on a serving plate. Using a sharp knife, carefully carve a shallow 4-inch diameter circle in the center, about 1 inch deep, creating a well.
11 - Spoon chilled cherry compote into the cavity. Place second cake layer on top, pressing gently.
12 - Spread black cocoa ganache evenly over the entire cake using an offset spatula. Chill for 30 minutes until ganache is set.
13 - Use red food coloring gel to draw vein-like patterns on the cake surface. Shape fondant or melted chocolate into spider forms and position as desired.
# Expert advice:
01 -
- The surprise element never gets old watching people discover what's hiding inside
- Black cocoa creates an intensely dark crumb that looks striking against the red filling
02 -
- The cherry compote must be completely cooled before filling or it will melt your ganache and ruin the surprise
- Black cocoa absorbs more liquid than regular cocoa so your batter will seem thinner than expected
03 -
- Room temperature eggs mix more evenly into the batter creating a more uniform crumb
- If your ganache splits, whisk in a teaspoon of cold cream to bring it back together