Tomorrow is Halloween, which means a spooky dessert of some sort is in order. This pitch black cake is an excellent way to wow your friends and family – it’s a Halloween version of red velvet with chocolate marshmallow buttercream frosting! How amazing does that sound? Recipe and image via Food Plus Words.
Ingredients:
(for the black velvet cake)
2 1/4 cups cake flour
2 tablespoons unsweetened coca powder (not Dutch process!)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla bean paste (substitute an equal amount of pure vanilla extract for the paste!)
3 tablespoons freshly brewed coffee, at room temperature
1/2 cup buttermilk
1/2 cup half & half
1-2 tablespoons black food coloring (depends on how dark you’d like your cake to be!)
1 teaspoon baking soda
1 teaspoon distilled white vinegar
(for the chocolate marshmallow frosting)
one 7-ounce jar marshmallow creme (also known as fluff!)
2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners’ sugar
2 ounces semi-sweet chocolate, melted and slightly cooled
1 teaspoon pure vanilla extract
2-3 tablespoons heavy cream, depending on how thick you’d like your frosting to be
black food coloring (you can find this at your grocery store in the baking aisle! and how much you use depends on how dark you’d like your frosting…i used about 2 tablespoons to get a very dark charcoal gray/black frosting!)
sprinkles or nonpareils, for decorating (optional)
For preparation directions, click here.
