Hidden Horror Black Widow Cake (Printable)
Dark chocolate layers hiding cherry compote beneath black cocoa ganache
# What You’ll Need:
→ 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
23 - Edible glitter or sprinkles
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
02 - In a large bowl, whisk together flour, black cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
03 - Add vegetable oil, milk, eggs, and vanilla extract to the dry mixture. Mix until fully incorporated, then stir in hot water until batter is smooth.
04 - Divide batter evenly between prepared pans. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Cool completely in pans before removing.
05 - Combine cherries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes. Whisk cornstarch with water, stir into cherries, and cook until thickened. Cool completely.
06 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and black cocoa powder. Let stand 3 minutes, then whisk until glossy and smooth. Add black food coloring if desired.
07 - Place one cooled cake layer on serving plate. Carefully hollow out a shallow circle in the center, leaving a 1-inch border and base intact.
08 - Fill the cavity with cooled cherry compote. Place second cake layer on top, pressing gently to secure.
09 - Spread black cocoa ganache evenly over the entire cake using an offset spatula. Refrigerate until ganache is set, about 20-30 minutes.
10 - Create red vein patterns on the cake surface using red food coloring gel. Shape edible spiders from fondant or chocolate and arrange on top. Add edible glitter for final effect.
# Expert Advice:
01 -
- The contrast between that midnight black exterior and shockingly red cherry center makes people gasp every single time
- Black cocoa gives it an intensely deep chocolate flavor that regular cocoa just cant match
02 -
- The cake layers must be completely cooled before carving the cavity or the cherry filling will make everything soggy
- Black cocoa is more acidic than regular cocoa, which is why this recipe uses both baking powder and baking soda
03 -
- Add a splash of kirsch or dark rum to the warm cherry compote for an adult version that deepens the flavor
- If the ganache is too thick to pour, microwave it for 5 second intervals until it flows but still holds its shape