Q1: What is the absolute, number one secret to a moist, rich chocolate cake?

This recipe uses a classic and brilliant secret: "blooming" the cocoa powder . By whisking the dry cocoa powder with boiling water and letting it sit for a few minutes, you are dissolving the cocoa completely and releasing all its deep, trapped flavor particles. This is the key that creates a much more intense, rich, and deeply chocolatey flavor in your final cake.

Q2: What is the difference between Dutch-process cocoa powder and regular cocoa powder?

Dutch-process cocoa powder has been treated with an alkali to neutralize its natural acidity. This process is the secret that gives it a much darker, almost black color and a smoother, milder, and less bitter flavor than regular, natural cocoa powder. For the "black magic" look and a deep flavor, Dutch-process cocoa is highly recommended for this recipe.

Q3: How do I make a marshmallow spiderweb that is stretchy and not just a big, sticky mess?

There are two main secrets! First, and most importantly, you must let your melted marshmallows cool down for a few minutes after you have microwaved them. When they are very hot, they are just a sticky liquid. As they cool, they will become wonderfully stretchy and pliable . Second, it is absolutely essential to liberally spray your hands with a nonstick cooking spray . This will prevent the marshmallow from sticking to your fingers and will allow you to stretch it into those beautiful, thin, web-like strands.

Q4: Can I make this cake ahead of time for a Halloween party?

Yes, this is a perfect make-ahead cake! You can bake the cake layers and prepare the frosting up to 2 days in advance. It is best to assemble and decorate the cake on the day of your party for the freshest and most impressive result.

Q5: Can I make this frosting without a double boiler?

Yes. You can create a makeshift double boiler by simply placing a heatproof bowl over a saucepan of simmering water. The key is to make sure the bottom of the bowl does not touch the water. This gentle, indirect heat is the key to melting the chocolate smoothly without it scorching.

Black Magic Cake (The Ultimate Halloween Cake!)

A rich and decadent, dark chocolate layer cake with a fun Halloween theme, called ‘Black Magic Cake’. The recipe features a moist chocolate cake made with bloomed Dutch-process cocoa for an intense flavor. Both the filling and frosting are a single, glossy chocolate ganache-style icing. For a spooky effect, the finished cake is decorated with a ‘spiderweb’ or ‘mummy’ design, cleverly created by stretching melted marshmallows over the frosted cake and adding candy spiders or eyes.

Author: Evelyn

Ingredients

For the Cake:
2/3 cup vegetable oil, plus more for greasing
1 cup Dutch-process cocoa powder
1 cup boiling water
2 cups granulated sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
1 cup whole milk
2 large eggs
1 tablespoon pure vanilla extract
For the Filling and Frosting:
1 1/2 cups heavy cream
3/4 cup Dutch-process cocoa powder, sifted
8 ounces semisweet chocolate, chopped
1 teaspoon espresso powder
1 teaspoon pure vanilla extract
Pinch of fine salt
2 tablespoons unsalted butter
1/3 cup confectioners’ sugar, sifted
For the Decoration:
2 cups mini marshmallows (about 4 ounces)
Cooking spray
Candy spiders or candy eyes

Instructions

Make the Cake Layers: Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
In a small bowl, stir together the cocoa powder and boiling water and let it sit for 5 minutes to ‘bloom’.
In a large bowl, whisk the granulated sugar, flour, baking powder, and salt. In a separate medium bowl, whisk the bloomed cocoa, oil, milk, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth (it will be thin). Divide the batter between the prepared pans.
Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
Make the Frosting: While the cakes cool, heat the cream in a double boiler over low heat. Whisk in the cocoa powder, chopped chocolate, espresso powder, vanilla, and salt until smooth. Whisk in the butter until melted, then whisk in the confectioners’ sugar. Let the frosting cool completely until it is a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread about 1 cup of the frosting over the top. Top with the second cake layer and frost the top and sides with the remaining frosting.
Decorate: Microwave the marshmallows in a large bowl for about 1 minute until they swell. Let cool for a few minutes until you can touch them.
Spray your hands with cooking spray. For a spiderweb, pick up blobs of the melted marshmallow and stretch them over and around the cake to create crisscrossing strings. For a mummy, stretch the strings in the same direction, leaving a gap for eyes.
Garnish with candy spiders or candy eyes.

Notes

‘Blooming’ the cocoa powder in hot water is a key step that intensifies the chocolate flavor in the cake.
It is crucial to let both the cake layers and the frosting cool completely before assembling the cake.
The marshmallow web decoration is a fun, creative, and easy way to give the cake a spooky Halloween look.

Find it online: https://cookupjoy.com/black-magic-cake/