Chocolate and coffee black cat cake
Chocolate and coffee cake filled with cocoa buttercream and decorated as a black cat.
Active time1 h
Cooking1 h 45 min
Total15 hResting : 13 h
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Ingredients
- 150 g unsalted butter for the icing
- 200 g unsalted butter for the batter
- 60 g cocoa for the icing
- 100 g dark chocolate for the icing
- 4 tbsp whole milk for the icing
- 75 ml whole milk for the batter
- 3 eggs
- 30 g cocoa for the batter
- 1 tbsp instant coffee
- 200 g dark chocolate for the batter
- 125 ml water
- 170 g plain flour
- 25 g black fondant icing
- 25 g orange fondant icing
- 400 g caster sugar
- 330 g icing sugar
- 3 liquorice sticks
- ½ tsp bicarbonate of soda
- 1 heart-shaped jelly sweet
Preparation
Roll half the black fondant between baking paper. Cut two triangles for ears. Leave flat to dry overnight. Keep the other half covered for the pupils.
25 g black fondant icing- rolling pin
- baking paper
- knife
- tray
Heat the oven to 160 °C. Line a twenty-centimetre round tin, seven centimetres deep. Gently melt the batter butter and chocolate with the coffee dissolved in water. Mix flour, bicarbonate, sugar and batter cocoa. Beat eggs and batter milk. Combine all three mixtures until smooth.
200 g unsalted butter for the batter75 ml whole milk for the batter3 eggs30 g cocoa for the batter1 tbsp instant coffee200 g dark chocolate for the batter125 ml water170 g plain flour400 g caster sugar½ tsp bicarbonate of soda- oven
- round tin
- baking paper
- saucepan
- bowls
- whisk
Pour into the tin and bake for about 95 minutes. A skewer inserted into the centre should come out clean.
- oven
- round tin
- skewer
Rest in the tin for 30 minutes. Turn onto a rack and cool completely. Split horizontally into three layers.
- round tin
- rack
- bread knife
Beat the icing butter. Add icing sugar, icing cocoa and icing milk until smooth. Fill and stack the cake layers. Melt the icing chocolate over simmering water, mix into the remaining icing and cover the cake.
150 g unsalted butter for the icing60 g cocoa for the icing100 g dark chocolate for the icing4 tbsp whole milk for the icing330 g icing sugar- bowl
- mixer
- saucepan
- small bowl
- spatula
Cut two eyes from orange fondant and two pupils from the remaining black fondant. Attach to the icing. Add the dry ears and the heart sweet for the nose. Halve the liquorice sticks and add as whiskers.
25 g orange fondant icing3 liquorice sticks1 heart-shaped jelly sweet- rolling pin
- knife
- baking paper
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration