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Hi! I'm Emily of British Girl Bakes and I'm going to show you how to make a
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black cake with black filling and black frosting. For a black cake I recommend
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making a chocolate cake since it's already dark brown and you won't need cups and cups of black food colouring. This is my perfect chocolate cake batter
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which has cocoa powder in it which you dissolve in water. I'm using this black
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cocoa powder which is naturally black or if you want to use normal cocoa powder
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you can add black gel food colour until you get the shade of black you want
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Definitely use a gel colour instead of liquid because they're much more
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concentrated so won't affect the consistency of your cake batter. By the time I've added all of the black cocoa powder mixture the cake batter is
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really dark and it's going to get darker as it bakes but as an experiment I'm
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filling half of my cake pans with the batter as it is and then adding a
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maracola super black gel colour to the rest of the batter to see if it makes
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the cakes any darker. These are mini springform pans and I love using them for
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4 inch cakes because they're so easy to get the cakes out after baking and I've
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put the link for these ones in the description below the video. The batter
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with black gel colour looks slightly darker at the moment but let's see how
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they look after baking. Exactly the same! I can't tell the difference between the
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cakes with and without the black colour added. I've leveled this cake layer and
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you can see that the inside is jet black as well. For black filling and
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frosting you have two options, chocolate ganache or buttercream. For ganache, melt
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two parts of chocolate and one part of heavy whipping cream or double cream so
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this is two cups of semi-sweet chocolate and one cup of cream. I've put the link
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for the recipes in this tutorial with measurements in grams and ounces and
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cups in the video description. This ganache is already a nice dark brown so
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you don't need to add much colouring to make it black. I'm adding about a teaspoon of Americolor super black gel colour. Let the ganache come to room
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temperature which will take one or two hours or you can speed up the process by
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putting it in the fridge and stirring it regularly to keep it smooth. Then you can
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fill and frost your cake with it. If you prefer buttercream you can use black
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cocoa powder to make it black. I'm using my 4-minute buttercream but I haven't
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added the milk or cream at the end of the recipe. Instead I'm mixing a third of
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a cup of black cocoa powder with a quarter of a cup of hot water to make a
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paste and then adding it to the buttercream and you can see it's already quite dark from the cocoa powder but definitely not black. Now I'm adding
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3 quarters of a cup of melted semi-sweet chocolate which makes it a bit darker
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and then a teaspoon of black gel colour and then I'm covering the bowl and
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letting it sit for an hour to darken. The buttercream does darken a bit on its
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own with time but I want a really black frosting so I'm adding another teaspoon
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of black gel colour and I'm really happy with this shade of black which is going
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to get even darker with exposure to air. And there's the final colour after
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another hour! So here's my black cocoa cake with black cocoa buttercream
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filling and frosting and now it's time to cut into it! Wow it's so black! Now let's see if it stains my teeth
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All clear! The black cocoa powder does most of the work for you and you really
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need very little gel colour to make the cake or buttercream really black. A black
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cake is fun for Halloween but also makes a very dramatic looking cake, both inside
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and out! Thanks for watching! I share a new cake decorating tutorial every week
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so make sure you click the red subscribe button so you don't miss one
