Fashion does not exist only in clothing, interior or architecture. Sweet decor is also influenced by fashion trends. So, for the second season at the peak of popularity is His Majesty the Black Cake. Homemade confectioners will be pleased with the fact that to create such a miracle is quite realistic in the conditions of home cooking without expensive equipment or ingredients. Examples for inspiration are the recipes below.

Black cakes for dessert

You won’t be able to bake black cake cakes by simply adding cocoa powder to the dough, even if it is an alkalized product. Without fail, additional use of dyes will be required. You can take Extra Black gel, or you can use natural dyes - activated coconut carbon and ternary clitoris flowers, better known as Matcha blue tea, to add the color you want.

The proportions of the ingredients to make the black cake will be as follows:

  • 500 g flour;
  • 10 g of soda;
  • 2 g of salt;
  • 50 g of cocoa powder;
  • 360 g sugar;
  • 4 eggs;
  • 500 ml of vegetable refined oil;
  • 10 g of coconut charcoal;
  • 10 g Matcha blue tea;
  • 10 ml of vanillin extract;
  • 200 ml of freshly brewed coffee;
  • 500 ml of kefir 1%;
  • 16 ml of vinegar.

How to knead the dough on cakes:

  1. Pour sugar into vegetable oil and beat this mixture with a mixer for 6 to 8 minutes until a lighter color. Then, at an average speed of rotation of the corollas, one at a time introduce eggs and dyes (coal and tea ground into powder).
  2. Mix flour with cocoa, salt and soda. A third of this mixture is introduced into the egg mass and mixed. Then introduce half the kefir combined with coffee, and again 1/3 of the flour. Pour vinegar into the remaining kefir with coffee and send the mixture to the dough. After, add the remaining flour.
  3. Cakes are baked from this test at 180 degrees prior to testing for a dry toothpick.

Before assembling the cake, the finished cakes should be kept under the plastic wrap in the refrigerator for at least 12 hours.

Ready-made pastries are quite porous and slightly moist. If you do not have at hand the necessary natural dyes, you can bake cakes without them. Saturated black, of course, will not work, but the biscuit will be darker than on ordinary cocoa.

How to make black cream for a cake

A huge amount of food coloring can not only color the mouth and tongue, but also significantly change the taste of the dessert.

Therefore, the first rule for creating a black cream says: deep black can be obtained only by coloring the chocolate cream.

Dyes need to use Gel Extra Black. They will be able to give a saturated color.

 

Cream for the cake is used both for filling and for coating on top. For the first and second purposes, cream cheese is ideal.

To make it black you will need:

  • 100 g of soft butter;
  • 100 g extra black chocolate;
  • 300 g cream cheese curd;
  • 100 g of powdered sugar;
  • black gel dye.

How to make black cream:

  1. Beat soft butter, melted chocolate and powdered sugar with a mixer into a uniform lush mass.
  2. Next, gradually introduce creamy curd cheese, while continuing to mix everything with a mixer.
  3. Lastly, add one drop of the dye, kneading it well, until the desired shade is obtained.


If enough dye has already been added, but the desired color does not work out, let the mass stand for a while (about half an hour) so that the dye can completely “open”. Perhaps after standing, the cream will become darker.

Black currant cake

Recently, berry-fruit layers in cakes are becoming increasingly popular. For a black cake, a perfect addition to both taste and color can be blackcurrant confit.

Prepare it from:

  • 300 g of black currant;
  • 90 g of sugar;
  • 10 g of starch;
  • 8 g of gelatin;
  • 48 ml of water.

The order of preparation of the berry layer and the assembly of the cake:

  1. Soak gelatin in water. Pour the berries with a blender into a homogeneous mass, mix with sugar and starch, and then boil a little until the sugar dissolves and slightly thickens.
  2. When the berry base has cooled to 60 degrees, introduce dissolved gelatin into it. After this confit pour into a ring with a diameter of 18 - 20 cm tightened with cling film and freeze.
  3. According to the above recipe, bake two cakes of 20 - 22 cm. After exposure to the refrigerator, dissolve each into two thinner cakes, lay them with black cream cheese. Between the second and third cake layers put the frozen confit on the cream.

 

The assembled cake needs to stand in the refrigerator for some time so that the currant layer thaws. Then the cake can be aligned and decorated to your liking. For example, you can use whole branches with blackcurrant berries, lightly sprinkling them with golden candurin.

With chocolate

You can paint the cake black with an extremely black mirror glaze made of chocolate. It is ideal for chocolate smudges and as a coating for mousse cake.

To prepare chocolate mirror glaze, you do not need a kitchen thermometer or sophisticated hard-to-reach ingredients:

  • 8 g of sheet gelatin;
  • 170 g of sugar;
  • 90 ml of water;
  • 50 g of fat cream (from 33%);
  • 50 g of cocoa powder;
  • 40 g of dark chocolate.

Cooking:

  1. Soak a sheet of gelatin in ice water.
  2. Mix the recipe of water, sugar and cream in a saucepan and boil. Add cocoa powder to the boiling mixture and boil for one to two minutes.
  3. After that, remove the icing from the heat and put the chocolate broken into pieces into it. Stir everything until it dissolves. Then put the squeezed gelatin out and mix again.
  4. Now is the time to get the blender and break the icing with them until smooth. This is done at an angle so that air bubbles do not form. The finished mass is filtered through a sieve and kept in the refrigerator, covering with a film in contact.

Before applying to the cake, the icing is heated to 44 degrees, again interrupted with a blender, filtered and used for its intended purpose.For example, it can make beautiful smudges on a black cake with currants or cover them with the Black Forest mousse dessert.

An important point: for smudges, chocolate with a cocoa percentage of 70% should be used. But to cover the cake, it is better to take a product in which no more than 55% of cocoa.

Mousse dessert

Mousse cakes are gaining in popularity. Among such a variety of goodies, the most popular dessert suitable for monochrome decoration is Black Forest, or Schwarwald. The dessert consists of Brownie chocolate biscuit, cherry confit and delicate chocolate mousse.

Proportions of ingredients for chocolate cake:

  • 90 g butter;
  • 90 g of dark chocolate;
  • 90 g of chicken eggs;
  • 90 g of sugar;
  • 5 g of baking powder;
  • 30 g of almond flour;
  • 50 g of wheat flour.

To make cherry confit you will need:

  • 6 g of gelatin;
  • 36 ml of water;
  • 250 g of frozen cherries;
  • 65 g of sugar;
  • 5 ml of lemon juice;
  • 20 ml of brandy.

The composition of the chocolate mousse will include:

  • 10 g of gelatin;
  • 60 ml of water;
  • 36 g of chicken yolks;
  • 20 g of sugar;
  • 10 g vanilla sugar;
  • 400 ml of heavy cream;
  • 85 g of white chocolate.

Steps for making a mousse dessert:

  1. For Brownie, melt chocolate with butter in a steam bath. Spread two eggs with a whisk until smooth and pour exactly 90 g of egg batter into the liquid chocolate-butter mixture.
  2. Next, add sugar, baking powder and both types of flour into the dough. Pour the resulting dough into a greased mold with a diameter of 20 cm and bake until cooked at 160 degrees. Baking time will vary between 27 - 30 minutes.
  3. To make confit, seedless cherries should be boiled with sugar for 3 to 4 minutes after boiling, then beat with a blender, add cognac, lemon juice and pre-soaked gelatin. Stir everything well, pour into a mold (∅20 cm) and freeze in the refrigerator for 3 to 4 hours.
  4. Grind the yolks with vanilla and regular sugar, and then brew it in 150 ml of hot (85 ° C) cream. In a thickened, but still hot composition, mix pieces of chocolate and gelatin soaked in cold water until smooth. Beat the remaining cream into a lush mass, and then introduce the custard base into small portions.
  5. In a special silicone mold or using a ring cutter with a diameter of 22 cm, assemble the cake. First pour a little chocolate mousse on the bottom, the layer height of which should be 5 mm. Send it for 5 minutes to the freezer.
  6. Place the frozen confit on the frozen layer, pour a little more mousse on top and again - for 5 minutes in the freezer.
  7. Then pour the whole mousse into the mold and drown the chocolate biscuit in it.

The assembled cake should be frozen for 6 - 8 hours in a freezer, and then removed from the mold and decorated, for example, with extra black mirror glaze according to the previous recipe.

 

Happy owners of the spray gun can cover the dessert with black chocolate velor made of dark chocolate and cocoa butter, taken in equal proportions and tinted with a fat-soluble black food coloring.

Unusual black cake with gold

The combination of black and gold has recently become so popular that often such unusual cakes crowd out desserts in pastel colors, even at weddings.

To add “gold” to your sweet masterpiece in black, you will have to spend a little time and money to buy a special dye in powder - golden kandurin.

On the cake and decor, the canandurins are applied in two ways: dry and wet. In the first case, the gold powder is distributed over the painted surface with a dry synthetic brush. For the wet method, kandurin is diluted with vodka in a ratio of 1: 3, and then sprayed onto the surface to be painted.

Consider simple types of gold decor that are easy to repeat at home without special pastry equipment to make a cake in black and gold.
Gold crumpled chocolate is very easy to make.

To prepare this decor you only need:

  • dark chocolate icing;
  • parchment;
  • golden kandurin;
  • brush with artificial pile.

How to do:

  1. A sheet of baking paper is well crumpled into a lump, then flatten and spread on top the melted chocolate icing with a not too thick layer.
  2. When the icing hardens, remove it from the parchment and break it into pieces of arbitrary size and shape.
  3. Cover them with candurin using a dry brush.

The bottom of the black cake can be decorated with a gold satin ribbon, but not simple, but edible.

It is prepared from:

  • 20 g of gelatin;
  • 40 ml of water;
  • 20 g of dark chocolate;
  • 5 ml of glycerin;
  • kandurin and starch.

Working process:

  1. Soak gelatin first in cold water, and after swelling melt in the microwave or in a water bath. In the resulting hot mixture, stir chocolate and glycerin.
  2. Using a wide brush, apply the resulting mass to the surface of the silicone mat with a non-thick layer, and then place it in the refrigerator for 2 to 3 minutes.
  3. Paint the cured "fabric" with a dry method, gently remove it from the mat. To prevent the back side from sticking, dust it with starch.

When all the decor elements are ready, you can proceed to design. For example, insert a few pieces of crushed chocolate on top of the dessert, and tie the bottom with a golden edible ribbon.

Cooking from mastic

Let them say on all pillars that cakes covered with mastic are the day before yesterday. This edible material is still relevant in baking design. In addition, a layer of colored mastic can always be carefully removed with a fork and not eat to reduce the amount of dye that gets inside.

To make black mastic, you must first prepare the sugar mass of chocolate color, and then color it.

Proportions of ingredients:

  • 200 g of dark chocolate;
  • 180 g chewing marshmallows;
  • 20 g butter;
  • 45 ml of milk or cream;
  • 15 ml of orange juice;
  • 150 g of powdered sugar.

Cooking method:

  1. In a container above steam or in a microwave oven, melt chocolate and marshmallows. Combine the resulting mass with butter, milk and juice.
  2. After this, it remains only to mix sweet powder into the liquid base, and the sugar mass is ready.

Chocolate mastic can be painted black in two ways: using food coloring and activated carbon.

  • In the first case, a little blue dye is dripped onto a piece of chocolate mass and thoroughly mixed.
  • To stain a sugar paste with activated charcoal, its tablet needs to be crushed to dust, mixed with a small amount of honey to the state of the paste, and then added, like food coloring.

Painted mastic should be allowed to lie down for 24 hours under a film so that the dye has time to soak all the powdered sugar crystals. After that, the mass can be used for baking decor.

Black Unicorn Cake

Unicorn-style cakes impress with their simplicity and unusual appearance, achieved at the same time.

To make a black cake in the form of a unicorn, you will need:

  • black mastic, skewers and golden kandurin for horn, ears and eyes;
  • meringues or marshmallows for decoration mane.

Order of registration:

  1. Cover the assembled, leveled and settled cake with a finish layer of black cream (chocolate velor or mastic).
  2. For the horn, roll the mastic into a sausage, which is thicker from one edge, but will gradually taper to the other. Stick a wooden skewer into the foam and wrap a mastic sausage around it. Cover the formed horn with kandurin and allow it to dry.
  3. For the ears, cut four parts from the mastic according to the template. The smaller ones are painted with golden kandurin and glued in pairs with vodka on a wooden skewer. Allow the ears to dry. For the eyes, roll up the sausage from mastic and give them the shape of the eyes and paint it gold.
  4. On the prepared cake, attach the horn, ears and eyes, then put the mane of meringues or marshmallows. You can also paint the mane with kandurin in gold or leave it white - it will also turn out beautifully.

As can be seen from the above recipes, decorated using various techniques, a black cake is not always a bunch of dye. This color is quite possible to get from natural products, and dessert in this color will always look spectacular, attracting everyone's attention.

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