Gory Black Bundt Cake Recipes

GORY BLACK BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch bunt cake pans with butter and then dust with flour, tapping out the excess.
• Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. Scrape down the sides of the bowl.
• Combine the espresso powder and water in a small bowl.
• With the motor running, pour in the espresso. Then add the eggs, 1 at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients and return the mixer to medium-low speed.
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
• While the mixture fully incorporates, combine the cocoa powder, baking soda, salt and baking powder in a medium bowl.
• With the motor running, add half the buttermilk and all the black food coloring. Stop the motor to scrape the sides and bottom. Mix in half of the dry ingredients, stop and scrape the bowl, add the rest of your buttermilk and finish by adding the remaining dry ingredients. Continue to mix just until all ingredients are completely combined but do not over mix the mixture or it will result in a chewy dry cake.
• Scrape the batter into the prepared pans with a rubber spatula to scrape down the bowl and get as much of the batter out as possible. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
• Remove the cakes from the oven and let cool for 10 minutes before flipping out onto your serving platter.
• For the ganache: Place the heavy cream into a small saucepan over high heat and allow to come to a boil.
• Put the chocolate, raspberry puree and food coloring into a large glass bowl.
• Once the cream reaches a boil, pour over the chocolate and allow the cream to melt the chocolate. Stir to combine.
• Place the berries into the center of the cake. Pour the warm ganache into center of the cake and over the edges.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
• Pour the batter into a greased and floured 12 cup bundt pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes, then invert into a serving plate.
• Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
• Brush the mixture over the top and sides of cake.
• Sprinkle additional powdered sugar over the cake.

DARK CREEPY GORY CHOCOLATE CAKE

Steps:

• Pre heat oven to 350 degrees.
• Grease and flour 2 9 inch pans.
• Make your choice of devil`s food cake as directed.
• Pour evenly into pans.
• Mix Ghostly Cheese Filling ingredients together and pour over cake mix. Be sure to not mix in it will sink as it bakes.
• Bake for 1 hour.
• Creepy Dark Frosting:.
• Meanwhile in a food processor with metal blade sift sugar, cocoa, salt & Cayenne by pulsing ingredients.
• Add remaining Creepy Dark Frosting ingredients and pulse till smooth.
• Cool cake for 5 minutes in pans then carefully invert to rack or dish pour optional rum evenly over both layers of cake then set aside to cool 10 minutes.
• Key to assembling is to have to cake somewhat warm so the frosting creeps --
• Place one layer on cake dish.
• Pipe a ring of frosting around edge on cake and place raspberry filling inside.
• Place second layer of cake on top.
• Spread frosting on sides and top of cake.
• Key:
• If cake is warm it will ooze, chill as soon as you are done frosting. Touch up the frosting if you need too and decorate as Creepy as you want!