Happy Halloween folks!
You do not have to be celebrating Halloween to bake this magical black magic cake from Hershey’s Kitchens but it sure fits well with the bewitching atmosphere of Halloween ghosts and ghouls. The intense chocolate flavor is nicely paired along a good dose of strong black coffee which adds extra moistness to the cake batter. I used to some leftover orange fondant to drape the chocolate frosted cake and piped the spider web with dark chocolate ganache but you can add decorations to make it as scary-looking as you like for a genuine Halloween feel.
BLACK MAGIC [SPIDER] CAKE
2 cups caster sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp table salt
2 eggs, room tempearture
1 tbs white vinegar + 1cup milk
1 cup strong black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
200 g orange fondant
100g dark chocolate
1/4 cup heavy cream
- Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- Sift flour, cocoa powder, baking soda, baking powder and salt in large mixing bowl and stir in caster sugar.
- Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes. Batter will be thin.
- Pour batter evenly into prepared pans. Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan.
- A wooden pick inserted in center should come out clean. Cool for 10 mins in pans before turning out on a wire rack.
- Meanwhile prepare chocolate ganache frosting by heating heavy cream. Add hot cream to chopped dark chocolate.
- Frost the sides and top of the cake with a thin layer of ganache. Roll out fondant on a flat surface dusted with icing sugar.
- Drape fondant over cake, smooth out and trim edges. Pipe spider web with reserved ganache, decorate with spider shapes.