Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then dust with cocoa powder.
- In a large bowl, whisk together flour, both sugars, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, beat eggs, then add buttermilk, vegetable oil, vanilla extract, and white vinegar, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the black food coloring until the batter reaches a deep, dramatic black color.
- Slowly add the hot coffee while mixing—the batter will be thin, but this creates the cake's incredible moisture.
- Divide the batter evenly between prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until light and fluffy, about 3-4 minutes.
- Gradually add powdered sugar, vanilla extract, and salt, beating until smooth and spreadable.
- Place one cake layer on serving plate and spread frosting on top, then add second layer.
- Frost the entire cake with remaining cream cheese frosting, creating dramatic drips down the sides.
- Decorate with Halloween-themed decorations like plastic spiders, candy eyes, or orange sprinkles for the perfect spooky finish.
Notes
The hot coffee in this recipe creates incredible moisture and enhances the chocolate flavor. Don't worry if the batter seems thin—this is what creates the cake's signature texture. For the deepest black color, use gel food coloring rather than liquid.