The perfect dessert for Halloween: a layer cake that’s black as night.
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup vegetable oil, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 1 cup unsweetened black cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 ounces semisweet chocolate, chopped
- 1 tablespoon instant coffee granules
- 1 1/2 cups boiling water
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups sugar
- 3/4 cup unsweetened black cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate, finely chopped
- 2 1/2 sticks unsalted butter, at room temperature
Instructions
- Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
- Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
- Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
- Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 862 |
| Total Fat | 47 g |
| Saturated Fat | 22 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 7 g |
| Sugar | 79 g |
| Protein | 12 g |
| Cholesterol | 185 mg |
| Sodium | 480 mg |
| Serving Size | 1 of 10 servings |
| Calories | 862 |
| Total Fat | 47 g |
| Saturated Fat | 22 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 7 g |
| Sugar | 79 g |
| Protein | 12 g |
| Cholesterol | 185 mg |
| Sodium | 480 mg |
Reviews
There are much better recipes for Creme Mousseline on the internet (some using egg yolks, some with heavy cream) that give a silkier texture.
I made this cake for a Halloween party. Everyone raved about it! It hits that perfect balance – marvelously rich chocolate that is not too sweet. I made the cake layers yesterday afternoon and wrapped them well after they had cooled. I made the frosting this morning and then assembled the cake. It was perfect. I will definitely make it again.
Delicious and beautiful
This cake is amazing. So moist and flavorful. My first recipe using black cocoa powder. I did a different frosting…vanilla bourbon buttercream. I see myself making this cake a lot.
A very rich and delicious cake. I love the pudding frosting! It’s the first time I made pudding buttercream, and it was very easy. And so, so good.
I didn’t know how light and fine black cocoa is. It went everywhere! Mixing it into the batter was a bit challenging for me.
I rate it between 4 and 5 stars. Not quite a slam dunk. I’ll definitely make it again.
Absolutely Delicious!! I used Hershey’s Dark Chocolate cocoa powder.
I was so looking forward to this cake and I’m so disappointed. I am an experienced baker, my oven is in perfect working condition and my ingredients were fresh. Followed the recipe and made no changes. Purchased the black cocoa powder online. It took an extra 30 minutes for the cake to set. Tasted like a soggy Oreo cookie. I love Oreos but this cake was just an ultra moist disaster. Too dense, too moist, weird consistency. Sad to say it was the only dessert I made for Thanksgiving, as I was so sure this would be a hit. Save your time and money and make a regular chocolate layer cake.
I’ve made this twice now and it’s FANTASTIC!
Question though, I got the black chocolate, but what kind of semi sweet chips were used? I used a dark chocolate chip but my frosting looks dark brown and not quite as black as the picture above.
Not a review, but a question. What adjustments need to be made for high altitudes? Has Anyone in the 5-7 thousand ft. Level made this cake?
Loved the look of the cake but the baking time was too much. My layers came out very dry and thin. Flavor was good and will try again with some modifications and less baking time.