Black cat cake
- Lulu Grimes
Save recipe
Serves 16
Easy
Prep: 50 mins
Cook: 1 hr and 40 mins
Plus drying and cooling
A star rating of 4.3 out of 5.12 ratingsRate
loading...
Serve up a feline-themed treat this Halloween with this family-friendly chocolate cake. Kids will love getting involved with the cute black cat decoration
Freezable (Freezable (un-iced only))
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spider biscuits
A star rating of 4.7 out of 5.14 ratings
Pumpkin spice scones
A star rating of 3.7 out of 5.18 ratings
Pastry snakes
A star rating of 4.3 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
icing sugar
for dusting
-
100g each black and yellow or orange fondant icing
-
200g butter
cubed, plus extra for the tin
-
200g dark chocolate
chopped
-
1 tbsp instant coffee
granules
-
170g plain flour
-
½ tsp bicarbonate of soda
-
400g golden caster sugar
-
30g cocoa powder
-
3 medium eggs
-
75ml milk
-
1 heart-shaped jelly sweet
plus Pocky sticks, Matchmakers or liquorice sticks
For the frosting
-
150g butter
very soft
-
330g icing sugar
-
60g cocoa powder
-
4 tbsp milk
-
100g dark chocolate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal575
- fat29g
- saturates17g
- carbs72g
- sugars61g
- fibre3g
- protein6g
- salt0.6g
Ad
Method
-
step 1
Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
-
step 2
Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted – don’t let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
-
step 3
Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
-
step 4
Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don’t worry if it cracks a bit). Leave to cool in the tin for 30 mins – the top may sink a little as it cools – then turn out onto a rack to cool completely. Cut the cake horizontally into three.
-
step 5
To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
-
step 6
Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.
RECIPE TIPS
MAKE AHEAD
This cake can be frozen, un-iced, for up to two months, making it an ideal treat to prepare ahead of time.
Recipe from Good Food magazine, October 2018
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.12 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...