The most spooktacular black chocolate cake made up of rich, dark chocolate cake layers, whipped vanilla buttercream and black fudge frosting.
I’m so excited about this cake, you guys! It not only tastes amazing, but thanks to Sweetapolita’s black fudge frosting recipe, you can actually get a true black frosting without the fear of dying all your guests’ teeth black.
You’ve had that fear before, right? No? Just me?
Black Frosting Attempt #1
It actually wasn’t just a fear. I actually did dye all my guests’ mouths black at Westin’s 3rd birthday party. At the time Westin was hugely into superheroes and asked for a Batman cake. Not knowing nearly as much as I do now, I thought using a vanilla buttercream base was the best way to tint any frosting. Ha!
I had to use SO much black food gel to turn that white frosting black that a single bite of the cake quickly tinted everyone’s mouths’ completely black. I couldn’t believe it! Well, actually I could based on how much food gel I knew went into that frosting – so I guess a better way to say it is, I was so embarrassed!
Since then, I haven’t even thought about making black frosting. That is, until now.
Black Frosting Attempt #2
Last year, one of my favorite cake bloggers, Sweetapolita, published her Glam Rock Cake. It’s a black chocolate cake with black chocolate frosting. It’s gorgeous! But more importantly, it uses very little black food gel and claims it won’t dye your mouth black! I’ve been dying to test out this recipe and Halloween seemed like the perfect time!
Why Attempt #2 Works
The key to making this frosting truly black, is black cocoa powder. Guittard makes a Noir cocoa powder but you have to buy it in a pretty big package. I’d recommend getting THIS black cocoa powder from Amazon. As an alternative, you can use dark cocoa powder like Cacao Barry Extra Brute Cocoa Powder but it’s likely you’ll have to use a little more black food gel.
Another crucial step to this frosting recipe is the waiting time. After you mix your ingredients and add the black food gel, you need to let the frosting sit for a while. The frosting will darken as it sits. Sweetapolita recommends waiting about 15 minutes when you use the black cocoa powder. I tried this frosting with a dark cocoa powder and learned that you’ll need much more time for the frosting to turn black. If you’re using dark cocoa powder instead of black cocoa powder, I’d suggest making the frosting a day before and letting it sit overnight in the fridge to turn black without having to add too much food gel.
If you store your frosting in the refrigerator overnight, you’ll need to get the frosting back to room temperature before frosting your cake. I don’t recommend heating your frosting, but instead, letting it get to room temperature by sitting at room temperature for a few hours.
Clearly, that all sounds like a lot of extra time. Thus, I highly recommend using the black cocoa powder to make your life a lot easier.
Inside the Cake
I used my whipped vanilla buttercream to till the cake, with orange, green and purple food gel to tint each layer.
Cutting into this cake might have been my favorite part of making this cake. I mean, look at those colors and how beautifully they contrast with the black cake!
The black cake is just a little twist off of my favorite chocolate cake recipe you see on here all the time.
Westin wanted to show off his white teeth here, but I spy some chocolate cake still in his mouth!
I can’t wait for you to make this cake and to see what you do with your black frosting!
For a little extra help, I’ve put together a quick video to show you how the frosting is made, as well as a time-lapse video showing you how to assemble the cake.