Hidden Horror Black Widow Cake (Printable)
Dark chocolate cake with hidden cherry center and black cocoa ganache topping
# Ingredient List:
→ 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 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
→ Bloody Cherry Compote
12 - 1 1/2 cups pitted cherries fresh or frozen
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 optional
23 - Edible glitter or sprinkles optional
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, black cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Beat until well incorporated. Gradually stir in hot water until batter forms a smooth consistency.
04 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes until a toothpick inserted in center comes out clean. Cool layers completely in pans before removing.
05 - Combine pitted cherries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5 to 7 minutes until cherries release juices. Whisk cornstarch with water and stir into cherries. Continue cooking until mixture thickens. Cool completely before using.
06 - Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chopped dark chocolate and black cocoa powder. Let sit 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. Use a spoon to carefully hollow out a shallow circular well in the center of the cake layer, leaving sides and bottom intact.
08 - Spoon cooled cherry compote into the hollowed cavity. Top with second cake layer, pressing gently to secure.
09 - Spread black cocoa ganache evenly over entire cake using an offset spatula. Refrigerate for 20 to 30 minutes until ganache sets completely.
10 - Pipe or drizzle red food coloring gel in vein-like patterns over cake surface. Create spider shapes from fondant or chocolate. Sprinkle with edible glitter if desired.
# Expert Advice:
01 -
- The reveal when you cut into the cake is absolutely show stopping
- Black cocoa gives this cake an intense chocolate flavor you cannot get from regular cocoa
02 -
- The cake layers must be completely cool before you hollow them out or they will crumble
- The cherry compote needs to be fully chilled or it will melt the ganache when you assemble
03 -
- Black cocoa powder can be found online or at specialty baking stores
- Red food coloring in the compote makes the bloody effect even more dramatic