Candy Corn Cake | America's Test Kitchen

Ingredients

• 1 1/2 cups (7½ ounces/213 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 1 1/4 cups boiling water
• 4 ounces (113 grams) unsweetened chocolate, chopped
• 1/2 cup (1½ ounces/43 grams) Dutch-processed cocoa powder
• 1 teaspoon instant espresso powder or instant coffee powder
• 10 tablespoons unsalted butter, softened
• 1 1/2 cups packed (10½ ounces/298 grams) light brown sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon black gel food coloring
• 1 pound (454 grams) (4 sticks) unsalted butter, softened
• 1/2 teaspoon table salt
• 2 1/3 cups (9⅓ ounces/265 grams) confectioners' sugar
• 1 pound (454 grams/3½ cups) marshmallow crème
• 4 teaspoons orange gel food coloring
• 1/4 teaspoon red gel food coloring
• 2 1/4 teaspoons yellow gel food coloring
• 45-50 pieces candy corn