Did you know there’s a thing such as black cocoa powder? Yep, the same type that Oreo’s are made from. You can buy it online. I purchased some quite a while back from King Arthur when I make homemade style Oreo’s and I wanted to play around with some colors on top of some black buttercream. I tweaked this buttercream from Sweetapolita’s recipe for glossy black buttercream slightly, as well as her recipe for black cocoa cake on her site that is called Glam Rock Cake. It was super fun to play around with smearing some other colors on top of the black frosting to get the galaxy look. I always use Americolor gel color paste; and besides the super black that was used in the frosting, I used electric blue, electric purple and electric pink along with some white to get my galaxy look. You have to start with a black smooth canvas then randomly smear on little dabs of the colors and then take your bench scraper to lightly mix the colors. I then took some silver luster dust mixed with a little super white gel food color and thinned it with a tiny bit of vodka to get the right consistency to splatter on the white space matter. I also “threw” (literally) on some tiny edible silver stars for the final flourish.

The galaxy styled cake was a surprise birthday cake for a friend of mine in my church group, and he loved it!

The inside of the cake is black velvet filled with cream cheese frosting and fresh raspberries. The raspberries help counteract the sweet contrast of the buttercream. I love how it looks also when you slice into it. I used bittersweet chocolate in the frosting but in hindsight; since the black cocoa is a very forward flavor, if I make it again I would use half semi sweet and bittersweet as I thought it was a little too bittersweet for my taste, but it was delish none the less.

 

Black Cocoa Galaxy Cake

Black Cocoa Cake

recipe: from Sweetapolita Glam Rock Cake

2 1/3 Cup all purpose flour

3/4 Cup plus one Tablespoon best quality black cocoa powder (I used King Arthur brand)

1 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 Cups buttermilk, room temperature (or mix one cup whole milk with 1 Tbsp. + 1 1/2 tsp. vinegar and let sit for at least 10 minutes)

1/2 Cup hot coffee

1 Cup unsalted butter, room temp

2 1/2 Cups packed light brown sugar (it seems like a lot; but the cake needs it)

2 tsp. vanilla

4 large eggs, room temp

1/4 cup mayonnaise, room temp

1 1/2 tsp. baking soda

1 tsp. distilled white vinegar

 

Preheat the oven to 350° F and spray three 8 inch pans with baking spray and line with parchment circles.

In a bowl sift together the flour, black cocoa powder, baking powder, and salt and set aside. In a large glass liquid measuring cup mix together the buttermilk and coffee. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment ,or in a large bowl with a handheld mixer, cream the sugar and butter on medium speed until light and fluffy; about 8 minutes. Add the eggs one at a time, mixing well in between, stopping frequently to scrape the sides and bottom of the bowl. Add in the vanilla and mix gently. Decrease the speed to low and add in one third of the flour mixture until just combined. Add in one half of the buttermilk/coffee mixture. Add in the remainder of the flour mixture alternating with the buttermilk mixture, ending with the flour mixture until combined; being careful not to overmix. Remove the bowl and carefully mix in the mayonnaise.

In a small bowl quickly mix the baking soda and vinegar and quickly add to the batter, whisking until smooth.

Divide the batter evenly amongst the pans and bake in the preheated oven for about 25-27 minutes until the cake springs back when lightly touched and the cake just starts to pull away from the pan. Let the cakes cool in the pans for 10 minutes, then invert out onto a wire rack to cool completely.

 

Black Glossy Fudge Frosting

recipe from Sweetapolita 

1  Cup unsalted butter, softened

2 cups confectioners sugar

pinch of salt

6 Tbsp. black cocoa powder  (I used King Arthur brand that I purchased online)

2-3 Tbsp. hot water

1/4 cup sour cream

3/4 tsp. vanilla

pinch of salt

2 oz. semisweet chocolate chips (melted along with the bittersweet chips)

2 oz. bittersweet chocolate chips

gel paste color in super black (Americolor)

In a large bowl, using a hand held mixer beat the butter until pale and fluffy; about 6 minutes. Sift the confectioners sugar, salt, and the cocoa together and add in and mix on low first to avoid a mess, then add in the hot water and sour cream and mix to combine. Increase the speed and beat for about 2 minutes to combine. Add in the melted chocolate chips and beat for another minute or two to combine. Add in about 1/2 tsp. of the black gel paste color and beat to combine. Let the frosting sit for about 15 minutes (it darkens as it sits) and then add a little bit as necessary to achieve the color you want. Note; the frosting darkens considerably after sitting. I made the frosting the day before and let it sit covered in the bowl on the counter and it went from very dark brown to black; so if you have time; make it the day before so you can gauge the blackness of the final product.

For decorating the galaxy look: 

White vanilla purchased frosting (you want a white white color so your colors are not off) for coloring small bowls of divided frosting with electric blue, electric purple, and electric pink (all Americolor gel colors) to use for decorating the outside of the cake.

Note: I also used a small amount of silver luster dust mixed with bright white Americolor and vodka to achieve a thickened liquid consistency to “splatter” on the outside of the cake using a clean small paintbrush (that I buy in the craft store- and use solely for this purpose). Clean afterwards and you can reuse and store in your containers of gel colors to have handy.

To decorate; after your cake is smoothed with your final black frosting; smear on random small amounts about 1 inch of each colors randomly around the cake and gently smooth using your bench scraper going around the cake and adding in colors as needed to achieve your final look. Avoid smoothing too much; you want spots of color to show. I also add on some white frosting and gently smooth to get some gray color. While the frosting is still sticky; if you want toss against the sides with edible silver stars and splatter with your mixed silver luster dust/white gel color/vodka mix.

 

Fluffy Cream Cheese Filling

recipe: sweetapolita

1/2 Cup unsalted butter, room temp

1 1/2 Cup confectioners sugar

pinch of salt

1 tsp. vanilla

1/4 tsp. fresh lemon juice

8 oz. softened cream cheese, cut into small cubes

2 (6 oz.) containers fresh raspberries, washed and dried

In the bowl of an electric mixer with the paddle attachment beat the butter on medium speed for 5 minutes. Add the confectioners sugar, vanilla, lemon juice and salt and decrease the speed to low and beat for one minute. Increase the speed to medium and beat until fluffy; about 4 minutes. Reduce the speed to medium low and add in the cream cheese and beat until smooth, about one minute. Try not to overbeat as the frosting will become too loose if you fdo. Fill the cakes by gently spreading one half of the frosting over two of the cakes and placing the raspberries onto the frosting, and then gently smushing them down onto the frosting before topping with the next cake layer; repeat with the second cake layer, and top with the third cake layer and frost the outside of the cake with the black frosting and decorate as described above.

 

 

 

bonus photos of some galaxy macarons I made; but decided not to use in the end