Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 2 tbsp apple cider vinegar
- 1 tbsp activated charcoal powder
- 1 cup boiling water
- 1/4 cup black food gel (optional, for deeper color)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, vanilla, vinegar, activated charcoal, and food gel (if using). Mix until smooth.
- Slowly pour in boiling water—batter will be thin. Divide evenly between pans.
- Bake 30–35 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks.
- Cool completely before frosting.
- Make chocolate buttercream: Beat 1 cup softened butter, 4 cups powdered sugar, 1/2 cup cocoa, 2 tbsp heavy cream, and 1 tsp vanilla until fluffy.
- Layer and frost cake. Decorate with edible black pearl sugar, gold flakes, dried blackberries, and mini raven candies.
Notes
- Activated charcoal is safe in small food-grade amounts, but consult a professional if sensitive.
- For vegan version: Replace eggs with flax eggs, use plant-based milk and butter, and ensure sugar is vegan.
- Storage: Keep refrigerated up to 4 days. Bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
