Chocolate cake Halloween style. This amazing cake is the perfect. Its an easy stir together recipe that makes a moist chocolatey cake thats great for layering.
Halloween has been extra big this year, already. Not only have I been dressed as a Vampire at Not Quite Nigella’s annual Halloween party but this is my second Halloween themed cake.
In Australia Halloween is still a bit new. I was surprised to hear an advert on the radio this morning for “last minute Halloween costumes for the whole family”. Halloween , you have arrived. There are a lot of people resistant to the idea of another commercial opportunity to make money, but I just love the chance to play around with new recipes and have some fun dressing up. It’s not for everyone, but there are some very spooky recipes to be found. I first saw this cake on Country Living here. I made up my own recipe but follow whichever one you like if you want to make this spectacular cake.
Chocolate Cake Halloween Style
- 500 ml strong coffee 2 cups
- 600 gm caster sugar 3 cups
- 250 gm butter chopped
- 60 gm dark cocoa 6 Tablespoons
- 1 teaspoon bi carb soda
- 4 whole eggs beaten , large
- 450 gm plain flour 3 cup
- 4 teaspoons baking powder
- 300 gm butter softened unsalted
- 350 gm cream cheese softened
- 240 gm pure icing sugar 1 1/2 to 2 cups
- 1 vanilla bean sifted
- 1 drop orange colour
- 1/4 teaspoon salt
- 120 gm dark chocolate
- 50 gm butter unsalted
- 2 Tablespoons liquid glucose
- Makes 2 x 6 inch / 15cm cake tins ( mine are from Aldi). Lined with baking paper and sprayed or buttered. Oven temerature approx 170C or 375F
- Put the first 5 ingredients into a medium pot big enough to hold all the ingredients, heat and stir till just melted. Take off the heat and cool.
- Once cool enough add the eggs straight into the pot and mix in well. Add the sifted flour and baking powder. Stir very well by hand with a whisk.
- Pour into the two lined tins and bake for approximately 50 minutes or until a skewer inserted in the middle comes out clean
- Cool. Once cold cut off the rounded tops and split the cakes in half, making 4 equal rounds of cake .
- Beat the butter first till very light and fluffy. Add the vanilla and the cream cheese and beat again till light. Add the sifted sugar and then gradually the colouring till you get the colour you want. The icing should be fluffy and light.
I used 150gm(5.3oz) frozen raspberries boiled with a little sugar(2Tsp) and water (2Tsp) to paint onto my cakes before assembling- this is optional
- Lay out the 4 rounds of cake and paint with syrup if using. Choose a flat one for the bottom ( save the very flattest bottom cake to use on the top) Put onto a cake base ready for decorating
- Spread 3 Tablespoons of icing onto each cake layer. Use some of the icing to very thinly coat the cake, reserving at least 2 cups for finishing the outside. Chill till set ( 35min)
- Finish the cake by spreading the remainder of the orange icing onto the outside . Chill overnight preferably but as long as possible.
- Put the chopped chocolate, glucose and butter into a double boiler ( a bowl over hot water) or the microwave and melt ( 1/2 minute increments)
- Cool this as it will melt the orange icing if it is too hot.
- When cooled pour about 1/2 onto the top of the cake and spread gently with a pallete knife, letting a bit at a time drip down the sides. Add a little more as necessary. The icing will set fast so dont take too long. Tap the cake from the base and the icing will start to smooth out.
- Decorate with anything else you like. Good Luck
And that Halloween party?. Here it is …….a quick and creepy tour of Not Quite Nigellas’ annual bash 2013 . See here for pictures and recipes
Such a fun night…and everyone got dressed up! See here for parties where people don’t