Hidden Horror Black Widow Cake (Print version)
Dark chocolate cake with a hidden cherry compote center and black cocoa ganache topping
# Ingredient List:
→ Chocolate Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup black cocoa powder
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
→ Cherry Compote Filling
12 - 1 1/2 cups pitted cherries
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
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper.
02 - Sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl.
03 - Whisk oil, milk, eggs, and vanilla extract. Pour into dry ingredients and mix until just incorporated.
04 - Stir in hot water until batter is smooth. Divide evenly between prepared pans. Bake for 35-40 minutes until toothpick inserted in center comes out clean.
05 - Combine cherries, sugar, and lemon juice in saucepan over medium heat. Simmer 5-7 minutes until cherries release juices. Whisk cornstarch with water, stir into cherries, and cook 2-3 minutes until thickened. Cool completely.
06 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and black cocoa powder in heat-proof bowl. Let stand 3 minutes, then whisk until smooth and glossy. Stir in black food coloring if deeper color desired.
07 - Once cakes are completely cooled, trim domed tops if needed. Carefully cut a 4-inch circle about 1-inch deep in center of one cake layer, removing cake plug to create cavity.
08 - Fill cavity with cooled cherry compote. Place second cake layer on top, aligning edges evenly.
09 - Pour black cocoa ganache over top of assembled cake, allowing it to drip down sides. Use offset spatula to spread evenly over entire cake surface. Refrigerate 30 minutes until set.
10 - Pipe red food coloring gel in vein-like patterns on cake surface. Create spider shapes from fondant or melted chocolate and arrange on top. Add edible glitter or sprinkles if desired.
# Expert Advice:
01 -
- The black cocoa creates an intensely dark cake that photographs like a dream and tastes even better than it looks
- That hidden cherry center makes every slice feel like opening a tiny present
- The ganache sets up perfectly for clean slicing, no messy cake disasters here
02 -
- The hot water in the batter will look terrifyingly thin but this is exactly right and ensures a moist crumb
- Your cherry compote must be completely cold before filling or it will melt your ganache into a sad puddle
- Black cocoa can be tricky to find but it's worth the hunt for that signature Oreo-like depth
03 -
- Invest in black cocoa powder if you plan to make this annually, it transforms any chocolate recipe
- A splash of kirsch in the cherry compote makes it taste like something from a professional pastry shop