Dark Chocolate Cake for Halloween

Ingredients:

Dark chocolate cakes

• 0.5 cup vegetable oil + extra to grease the pans
• 2 cups all-purpose flour + extra for dusting the pans
• 1 cup dark cocoa powder
• 1 teaspoon fine salt
• 3/4 tsp baking soda
• 0.5 tsp baking powder
• 60 g dark chocolate, chopped
• 1 tbsp granulated instant coffee
• 1.5 cups of boiling water
• 3/4 cup sour cream
• 1 teaspoon vanilla extract or 0.5 g vanillin
• 3 large eggs
• 2 cups granulated sugar

Dark chocolate cream glaze

• 3 large eggs
• 1.5 cups whole milk
• 1.5 cups granulated sugar
• 3/4 cup dark cocoa powder
• 3 tablespoons of starch
• 1/4 teaspoon fine salt
• 60 g dark chocolate, finely chopped
• 275 g butter, room temperature

Preparation:

1. Bake the chocolate cakes:

   
   Preheat oven to 350°F (175°C). Grease the bottom and inside walls of two 9-inch (23 cm) cake pans with vegetable oil and dust with flour, shaking off any excess. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. In a separate medium bowl, combine the chopped chocolate and instant coffee. Pour boiling water over the mixture and let it sit for 5 minutes, then whisk until smooth. In a liquid measuring cup, combine the sour cream, vegetable oil, and vanilla. The mixture will look curdled.
2. In a large bowl, beat the eggs and sugar with a mixer on medium speed until completely combined. Increase the mixer speed to medium-high and beat until light and fluffy, 4-5 minutes. Reduce the mixer speed to low and gradually beat in the coffee-chocolate mixture; beat until smooth. Beat in the flour mixture in three additions, alternating it with the sour cream mixture (keep the mixer on low while adding the ingredients, then increase the speed to medium and quickly beat to eliminate lumps). The batter should resemble hot fudge.
3. Divide the batter evenly among the prepared pans. Bake the cakes until a toothpick inserted into the center comes out clean, 35-45 minutes. Cool the cakes in the pans for 15 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.

4. Meanwhile, prepare the chocolate frosting:

   
   In a medium bowl, whisk together the eggs, 1/4 cup milk, sugar, cocoa powder, cornstarch, and salt until smooth (the mixture will be thick). In a saucepan over medium heat, heat the remaining 1 1/4 cups milk until steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture back into the saucepan. Whisking constantly, bring to a boil (the mixture will quickly thicken like pudding). Continue cooking for another 30-60 seconds until thickened, whisking vigorously, then remove from heat. Pour into a bowl and place a piece of plastic wrap on the surface of the pudding. Refrigerate for 3-4 hours.
5. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. In a large bowl, beat the butter with a mixer on medium speed until light and fluffy, 3-5 minutes. Stir the chocolate pudding until it becomes slightly runny, then gradually fold it into the butter mixture, beating well after each addition. Stir in the melted chocolate. Continue beating, scraping down the sides of the bowl, until the mixture is fluffy, 1-2 minutes.
6. Using a long serrated knife, trim the domed tops off the cake layers. Place one cake layer on a serving platter. Spread 1 cup of frosting over the top and top with the second cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate for 1 hour before serving.
   
   

   Note

   
   The cake gets its black color from black cocoa powder, which is much darker than dark cocoa powder. It can be found in baking supply stores or online.