Hidden Horror Black Widow Cake (Print Version)
Dark cocoa layers hide surprise cherry filling under black ganache
# What You'll Need:
→ Chocolate Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup black cocoa powder (or Dutch cocoa for regular dark color)
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
→ Hidden Bloody 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 (optional)
23 - Edible glitter or sprinkles (optional)
# How-To 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 well combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Beat until fully incorporated.
04 - Stir in hot water until batter is smooth. Divide batter evenly between prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 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, stir into cherry mixture, and cook until thickened. Let cool completely.
06 - Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chopped dark chocolate and black cocoa powder in a heat-proof bowl. Let stand for 3 minutes, then whisk until smooth and glossy. Add black food coloring gel if deeper color is desired.
07 - Place one cooled cake layer on serving plate. Carefully carve out a shallow circle from center of cake layer, leaving at least 1-inch border on all sides.
08 - Spoon cooled cherry compote into the hollowed cavity. Place second cake layer on top, pressing gently.
09 - Spread black cocoa ganache evenly over top and sides of assembled cake. Refrigerate for 30 minutes or until ganache is set.
10 - Pipe or drizzle red food coloring gel in vein-like patterns over cake surface. Create spider shapes using fondant or melted chocolate. Add edible glitter or sprinkles as desired.
# Expert Tips:
01 -
- The reveal never gets old and your guests will talk about it for years
- Black cocoa gives it an eerily dark color without any weird aftertaste
02 -
- The cherry compote must be completely cold before you fill the cake or the ganache will melt right off
- Black cocoa reacts differently than regular cocoa so do not swap it unless you want a lighter colored cake
03 -
- Add a splash of kirsch or dark rum to your warm compote for an adult haunted house party
- Work quickly when carving the cavity as black cocoa cakes can be more delicate than regular chocolate ones