Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp activated charcoal powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup brewed hot coffee
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 2 tbsp honey
- 2 tbsp unsalted butter, softened
- Fresh red rose petals (edible) for garnish
- White chocolate and piping bag for spiderweb design
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- In a large bowl, whisk together flour, sugar, cocoa, charcoal, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, oil, eggs, and vanilla. Pour into dry ingredients and mix until just combined.
- Stir in hot coffee and chocolate chips — batter will be thin. Divide evenly between pans.
- Bake 30–35 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
- For ganache: Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir in honey and butter until smooth. Chill 15 minutes until spreadable.
- Stack cooled layers with ganache between, then frost top and sides. Chill 30 minutes.
- Pipe white chocolate spiderwebs on top and garnish with rose petals.
Notes
- Activated charcoal may stain teeth — serve with a grin like Wednesday
- Use food-grade activated charcoal only
- For vegan option: swap eggs with flax eggs and use coconut cream
- Prep Time: 25 min
- Cook Time: 35 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 28 g
- Sodium: 295 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
