Serves 20





  • 600g (3 ¾ cups) all-purpose flour

  • 480g (1 ¾ cups) caster sugar

  • 3 tbsp cocoa powder (unsweetened)

  • 3 tsp baking powder

  • 1 ½ tsp bicarb soda

  • ½ tsp salt

  • 4 eggs

  • 285ml (1 ¼ cup) vegetable oil

  • 450ml (1 ¾ cups) buttermilk

  • 2 tsp vanilla extract

  • 10 drops black food gel



  • 2 batches chocolate-flavoured American or Swiss meringue buttercream frosting.

  • 10 drops black food gel

Black Cards

  • 400g dark chocolate, melted

  • 1 tbsp black candy food gel

Black Mirror Glaze

  • 200g (1 cup) sweetened condensed milk

  • 300g (1 ½ cups) granulated sugar

  • 150g (¾ cup) water

  • 350g (1 ½ cups) dark chocolate chips

  • 20g gelatin (+ 125ml / ½ cup cold water to bloom)

  • 10 drops black food gel


Black Mirror Glaze

Add the gelatin and cold water into small mixing bowl. Use a fork to mix until well combined. Set aside for 5 minutes to set.


Add milk, sugar and water into a large microwave safe bowl and use a whisk to mix until well combined. Microwave for 6 minutes, whisking halfway.


Add set gelatine and stir until dissolved.


Add the chocolate to the bowl with the hot milk mixture and allow to sit for 5 minutes. Mix using a spatula until well combined and smooth. Finish by adding black food gel. Mix until evenly coloured.


Allow glaze to cool to 33C before pouring onto the cake.


Black Cards

Add the black food gel to the melted dark chocolate and mix using a spatula until well combined. Pour the chocolate onto a large piece of food safe acetate and spread out using a large spatula of bench scraper. Allow to semi set before using a credit card shaped square cookie cutter to cut out one side of the chocolate credit cards. Then use a sharp knife to cut the sides of the credit cards, then use the end of the cookie cutter to cut the other side of the chocolate credit cards. Allow them to set for an hour before carefully snapping the chocolate credit cards away from the excess chocolate. Set aside on a tray, in the fridge until you’re ready to use them.



Add the black food gel to the frosting and mix until well combined.



Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray three 18 cm (7 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.


Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.


Next, add the eggs, oil, buttermilk, vanilla and black food gel, and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.


Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.


Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.


Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.


To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake. You’ll end up with 3 layers.


To crumb coat your cake, add a dab of cream cheese frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.


Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.


Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.


Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.


Once the cake has chilled, add another layer of frosting on top and around the cake. Smoothen out using the bench scraper. Chill for 4 hours or overnight. The cake needs to be really chilled before you add the mirror glaze on top.


About 40 minutes before the cake is ready to be used again, make the mirror glaze.


Pour the mirror glaze on top of the cake and allow it to drizzle over the sides of the cake.


Finish by placing the cards on top of the cake.


Cake can be kept in the fridge, in an airtight container for up to 2 days.





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