Black Cat Cake

• powdered sugar↗

  for dusting

• fondant↗100g each black and yellow or orange g

  100g each black and yellow or orange

• butter↗200g g

  cut into cubes, plus extra for the tin

• dark chocolate↗200g g

  chopped

• instant coffee↗1 tbsp tbsp

  granules

• plain flour↗170g g
• baking soda↗½ tsp tsp
• golden sugar↗400g g
• cocoa powder↗30g g
• medium eggs↗3
• milk↗75ml ml
• heart‑shaped jelly candy1

  plus Pocky, Matchmakers or licorice sticks

• butter↗150g g

  very soft

• powdered sugar↗330g g
• cocoa powder↗60g g
• молоко↗4 tbsp
• темний шоколад↗100g

Step-by-step instructions

1. 1

   Lightly dust the work surface with powdered sugar, then roll out a quarter of the black fondant to the thickness of a one‑pound coin. Cut out two triangles for the ears and let them dry overnight.

2. 2

   Preheat the oven to 160°C/140°C with fan/gas 3. Butter and line a 20 cm diameter cake tin (about 7.5 cm deep) with parchment. Place the dark chocolate in a medium saucepan with the butter. Mix 1 tbsp granulated coffee with 125 ml cold water and add to the saucepan. Warm over low heat until melted – do not bring to a boil. Alternatively, melt in the microwave for about 5 minutes, stirring halfway.

3. 3

   Combine the flour, baking soda and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring until a uniform batter forms.

4. 4

   Pour the batter into the tin and bake for 1 hour 25 – 1 hour 35 minutes, until a skewer inserted in the centre comes out clean and the top is set (don’t worry if it cracks slightly). Let it cool in the tin for 30 minutes – the top may sink a bit while cooling – then turn onto a rack to cool completely. Slice the cake horizontally into three layers.

5. 5

   For the cream, place the butter in a bowl and beat until light and fluffy. Gradually add powdered sugar and cocoa powder, then mix in enough milk to obtain a light, melt‑in‑the‑mouth cream. Assemble the cake layers using a thin layer of cream. Melt chocolate in the microwave or in a small bowl over a saucepan of simmering water, then fold it into the remaining cream. Use the mixture to coat the sides and top of the cake.

6. 6

   Insert the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles for the eyes and use black fondant for the pupils. Attach them to the cake and add the heart‑shaped jelly candy for the nose. For whiskers, use Pocky, Matchmakers or licorice sticks sliced into strips.