Halloween is just around the corner and we are going to continue our Halloween Food Ideas series with a new recipe today.
Today, we will be taking look at a delicious cake recipe. Aptly named Black Magic Cake, this recipe is perfect for you if you are looking for a spooky dessert recipe for Halloween.
Here are the ingredients that you will need to make it.
- 2/3 cup vegetable oil, plus more for greasing the baking pans
- 1 cup Dutch-process cocoa powder
- 1 cup boiling water
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
Filling and Frosting:
- 1 1/2 cups heavy cream
- 3/4 cup Dutch-process cocoa powder, sifted
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- Pinch fine salt
- 2 tablespoons unsalted butter
- 1/3 cup confectioners’ sugar, sifted
- Spider Web or Mummy Decoration:
- 2 cups mini marshmallows (about 4 ounces)
- Cooking spray
- Candy spider or candy eyes, for decorating
How to make it:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F.
- Line the bottom of two 9-inch round cake pans with parchment, and grease the parchment and the sides of the pans with oil.
- Stir together the cocoa powder and boiling water, and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
- Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture, and stir until smooth (the batter will be thin).
- Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
- For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam.
- Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool completely.
- To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
- For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they start to grow in size and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch.
- Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web.
- For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy’s eyes to peek out. Garnish with a candy spider or candy eyes.
The ingredients mentioned above will yield you 8-10 servings and will take just more than three hours to prepare.