Ingredients:

  • 375g cake flour, sifted
  • 100g Dutch-processed black cocoa powder
  • 400g granulated sugar
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 3 large eggs, room temperature
  • 360ml full-fat buttermilk
  • 180ml neutral oil
  • 1 tbsp pure vanilla bean paste
  • 5 large egg whites
  • 250g granulated sugar
  • 450g unsalted butter, softened and cubed
  • 1 tsp violet food gel
  • 1 tsp navy blue concentrated food gel
  • 1 tsp black concentrated food gel
  • 2 tbsp edible silver luster dust
  • 1 tbsp clear almond extract
  • 1 sheet edible gold leaf

Instructions:

  1. Preheat your oven to 180°C and grease three 8-inch round cake pans.
  2. In a stand mixer, combine cake flour, black cocoa powder, 400g sugar, baking soda, and salt. Mix on low to combine.
  3. Add the neutral oil and buttermilk to the dry ingredients, mixing on low until the flour is hydrated. This reverse-creaming method ensures a stable structure.
  4. Add eggs one at a time, followed by the vanilla bean paste. Mix until just combined, ensuring not to overwork the gluten.
  5. Divide the batter equally between the three prepared pans. Bake for 30–35 minutes until a tester comes out clean. The cakes should be dark obsidian and springy.
  6. Allow cakes to cool completely. Once cold, level the tops with a serrated knife to prepare for stacking.
  7. Prepare the Swiss meringue buttercream by whisking 5 egg whites and 250g sugar over a double boiler until sugar dissolves, then whipping to stiff peaks and incorporating cubed butter.
  8. Apply a thin crumb coat to the chilled cake layers to lock in moisture and prepare for the final galactic frosting layer.
  9. Mix silver luster dust with almond extract. Use a stiff-bristled brush to splatter 'stars' over the finished navy and black frosting.