Black Cake Instructions

1.  Preheat the oven to 350°F. 
2. Prepare two 8-inch round cake pans with cake release (use homemade cake release if you like!)
3. Combine the sugar, flour, black cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mix until well combined.
4. Then add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
5. Gradually stir in 1 cup of hot coffee (the batter will be thin).
6. Divide the batter evenly into the prepared pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

How to Make Black Frosting

1. In a large mixing bowl, cream shortening and butter until completely smooth and creamy.
2. Add vanilla.
3. Gradually add powdered sugar, beating well after each addition.
4. Be sure to scrape down the sides of the bowl often!
5. When all sugar has been mixed in, the frosting might be dry and a little crumbly.
6. Add in the black cocoa powder and mix again.
7. Add extra coffee (or water) one tablespoon at a time to soften and thin it.
8. Continue to add and mix until you get the consistency you desire.
9. Stack and decorate the cake as desired. I used a few different piping tips to do a classic buttercream design, then added some Halloween sprinkles on top of the cake to make it a festive Halloween Birthday Cake.
10. You could also decorate it with your favorite candies (for me, that’s candy corn)!