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)
1⁄2 teaspoon salt
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
1/2teaspoonblack gel food color
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.