The rich black chocolate cake is a perfect Halloween dessert for a crowd. Moist, and intensely dark chocolate blackout cake, made with black cocoa, topped with a gorgeous, shiny ganache icing that pours right on for fool-proof decorating.
It's so easy, you don't even need decorating skills for this gorgeous black cake. Even the ganache icing pours on, creating a shiny smooth surface for sprinkles.
Black cocoa is great at turning things jet black, without turning your mouth crazy colors. It has a mild chocolate taste; it's the same kind of cocoa used in Oreos.
Ingredients
Black cocoa- You can also opt for a blend of half black cocoa half regular or Dutch brown cocoa
Chocolate chips- Use your favorite flavor (I prefer semi sweet) because you will add a bit of black cocoa powder to dye the ganache anyways
Flour- All purpose or cake flour
Buttermilk- See recipe notes for substitutions in a pinch
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 13x9 inch cake pan (photo 1).
In a large bowl, mix the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt (photo 2). If necessary sift flour first.
Then, add the eggs, buttermilk, vegetable oil and vanilla extract to the bowl. Use a rubber spatula to fold these ingredients in (photo 3) until just combined.
Pour the batter into prepared pan (photo 4) and bake for 28-34 minutes.
It is done when the top springs back when gently poked, or when a toothpick inserted into the center comes back mostly clean, with moist crumbs but no wet batter.
The Ganache Icing
In a medium microwave safe bowl (or small sauce pan on the stove top) heat the heavy cream until just below a simmer.
Pour the hot cream over a small bowl containing the chocolate chips and black cocoa. Give a slight stir to dissolve the cocoa powder into the cream and allow to sit for 5 minutes until melted.
Stir until smooth, allow to cool at room temperature.
Icing the Cake
Once both cake and chocolate icing are cooled, pour the ganache over the cake and use an offset spatula to smooth over the edges.
If desired, decorate with sprinkles over the top of the ganache. This works best when done right after the icing has been spread over the top, because the sprinkles will stick better.
Use your favorite Halloween themed sprinkles, or a simple sparkly sanding sugar for a Halloween-chic look.
Recipe Notes
- If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, stir and let sit for 5 minutes until thickened.
- Sift the cocoa powder first to remove any bitter lumps.
- Sift the flour to remove lumps.
- Cake batters can be fickle, so it's not advised to use an electric mixer of any sort.
Related Recipes
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Chocolate Blackout Cake
Ingredients
- 2 cups all purpose flour or cake flour
- 2 cups granulated sugar
- ¾ cup Dutch processed black cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 ½ cups buttermilk can substitute 1 ½ cups milk plus 2 tablespoons lemon juice or vinegar (stir and let sit 3-5 minutes)
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Blackout Icing
- 1 ½ cups semi sweet chocolate chips
- ⅓ cup heavy whipping cream
- 2 tbsp. Dutch processed black cocoa powder
- Halloween sprinkles of choice for decorating, optional
Instructions
Cake
- Preheat oven to 350 degrees.
- Grease a 13x9 inch baking pan with shortening, butter or cooking spray and dust lightly with flour. Tap off excess.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add to that the eggs, buttermilk, oil and vanilla, and stir gently until combined.
- Scrape batter into prepared pan and bake 26-34 minutes, until top is springs back when lightly poked with finger, or toothpick inserted in center comes out clean.
- Allow cake to cool completely.
Icing
- In a microwave safe container stir heavy cream, chocolate chips and black cocoa powder. Heat in 30 second intervals, stirring in between each one until melted and completely smooth.
- Cool icing and cake completely before frosting.
- Begin by scooping a very large dollop onto the center of the cake, and then using an offset spatula to spread a thin layer evenly to each edge.
- Decorate with metallic sanding sugar directly after frosting, so the sprinkles stick.
Notes
- If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, stir and let sit for 5 minutes until thickened.
- Sift the cocoa powder first to remove any bitter lumps.
- Sift the flour to remove lumps.
- Cake batters can be fickle, so it's not advised to use an electric mixer of any sort.
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