Hidden Horror Black Widow Cake (Print version)
Dark chocolate cake hiding a bloody cherry center beneath black cocoa ganache
# What goes in:
→ 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
→ Hidden Cherry Compote
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
23 - Edible glitter or sprinkles
# Cooking 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 evenly combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Beat until fully incorporated and smooth.
04 - Stir hot water into batter until completely 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 until smooth, then stir into cherry mixture. Cook until thickened, about 2 minutes. 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 completely smooth and glossy. Add black food coloring gel if deeper color desired.
07 - Place one cooled cake layer on serving plate. Using a small spoon, carefully hollow out a shallow circular cavity in center of cake layer, leaving about 1-inch border on all sides.
08 - Fill hollowed cavity completely with cooled cherry compote. Place second cake layer on top, pressing gently to secure.
09 - Spread black cocoa ganache evenly over top and sides of assembled cake using offset spatula. Chill for 20 to 30 minutes until ganache sets firm.
10 - Create red vein patterns on cake surface using red food coloring gel and fine brush or toothpick. Form spider shapes from fondant or melted chocolate. Arrange spiders decoratively and add edible glitter as desired.
# Tips from flavorandfeast:
01 -
- The hidden cherry surprise creates a moment of genuine theatrical drama at the table
- Black cocoa gives the cake an incredibly deep chocolate flavor without any food coloring tricks
02 -
- The cake layers must be completely cool before you cut into them or hollow out the center
- Cherry compote needs to be fully chilled or it will make your ganache melt right off
- Black cocoa is much more potent than regular cocoa so dont be alarmed by how dark it looks
03 -
- Chill your cake for 30 minutes after applying the ganache for cleaner slicing
- The flavor actually improves after a day in the refrigerator