If making the Nebula cake, fold 5 ounces of white confetti sprinkles into the cake batter before baking (this may reduce bake time a little, so keep an eye on the cakes as they bake). You’ll also need 1 lb ready-made black fondant for covering the cake. Follow the instructions as outlined in the blog post for decorating with the nebula motif.
1cup125g unsweetened dark cocoa powder, (Dutch process preferred)
2teaspoonsbaking soda
1teaspoonbaking powder
1⁄2 teaspoon salt
2eggs
1cup240 ml cold coffee
1cup240 ml buttermilk
1⁄2 cup120 ml vegetable oil
1 to 1 1/2teaspoonsblack gel food colorI used Americolor Super Black
Dark Chocolate Frosting
1cup1/2 lb. unsalted butter, melted
1 1⁄3 cups170g dark cocoa powder
6cups770g powdered sugar, sifted
2⁄3 cup160 ml milk
2teaspoonsvanilla extract
1/2teaspoonblack gel food color
Instructions
Make the cakes: Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, milk and oil. Mix in the black food color; batter will be thin.
Pour into prepared pan(s). Bake for 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Make the frosting: In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk, if needed. Stir in vanilla and black food color.