Black Cat Chocolate Cake
One of my favorite ways to celebrate the season is by baking something that’s both fun and irresistibly delicious, and that’s exactly what this black cat chocolate cake delivers.
Equipment
- 9-inch round cake pans (2)
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Spatula
- Cooling Rack
- Piping bag or zip-top bag
- Offset spatula or butter knife
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream more if needed
- 2 tsp vanilla extract
- Black gel food coloring
For Decorating:
- Candy eyes or chocolate chips
- Chocolate wafer cookies or fondant for ears
- Mini chocolate chips or licorice for whiskers
Instructions
Step 1: Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or nonstick spray, then lightly dust with flour.
- Line the bottom with parchment paper circles for easy removal.
- Pro Tip: Make sure the parchment sits flat against the pan so your cakes come out perfectly smooth.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk until everything is evenly combined.
- Pro Tip: Sifting prevents lumps and ensures your cake texture stays soft and fluffy.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring until fully incorporated.
- Pro Tip: Don’t overmix here—you want the batter smooth but still light.
Step 4: Add Hot Water
- Slowly add hot water to the batter, whisking gently until smooth.
- The batter will be thin—this is normal and helps make the cake extra moist.
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack.
Step 6: Make the Frosting
- Beat unsalted butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream until you reach your desired consistency.
- Add vanilla extract and black gel food coloring, mixing until the frosting is a smooth, deep black.
- Pro Tip: Beat frosting for at least 3–4 minutes for a light, fluffy texture—it makes spreading and piping so much easier.
Step 7: Assemble the Cake
- Place one cake layer on your serving plate and spread a layer of frosting evenly on top.
- Add the second layer and coat the top and sides with a thin crumb coat to lock in crumbs. Chill for 10 minutes if needed.
- Apply a final, smooth layer of frosting over the cake.
Step 8: Decorate Your Black Cat
- Use wafer cookies or fondant for the ears, pressing them gently into the top of the cake.
- Place candy eyes or chocolate chips for the cat’s eyes.
- Pipe whiskers with mini chocolate chips or licorice.
- Optional: Add a little edible glitter or tiny candy pumpkins around the base for a festive touch.
- Pro Tip: Press decorations gently so the frosting doesn’t tear, and step back to check symmetry—it helps your cat look perfectly cute.
Notes
Nutritional Value (per slice, approximate):
- Calories: 350–400 kcal
- Fat: 18–20 g
- Saturated Fat: 10–12 g
- Carbohydrates: 48–52 g
- Sugar: 35–38 g
- Protein: 4–5 g
- Fiber: 2–3 g