Get ready because we are going to take a trip to Spooky Town! This Halloween cake recipe will be the centerpiece of your spooky gathering! We’ll be starting with the dark chocolate cake, then adding ganache filling, with purple and black chantilly frosting, and finishing off with skulls and bloody bones.
Halloween Chocolate Cake Recipe
(for 2 8 inch pans)
- 500g unsalted butter
- 500g sugar
- 4 eggs
- 450g self-raising flour
- 50g chocolate powder
- 1tsp vanilla extract
In a pan, add the butter. Let it melt in medium heat. When all the butter is melted, let it cool for a bit and then add the sugar.
Next add the eggs, one by one, mixing in the egg well. (You need to be fast in this part, in case your butter is still a bit warm, we don’t want scramble eggs.)
Next the flour, chocolate powder and vanilla. Combine everything, you should have a really smooth batter.
In the meantime, maybe while your butter is cooling. Prep 2 pans (8inch) and pre-heat your oven at 175C/350F.
Divide the batter between the 2 pans, put in the oven and bake for 40 to 45mins, depending on your oven.
Let them cool completely before decorating.
Chocolate Ganache Recipe
- 200gr of dark chocolate (chopped)
- 200ml of heavy cream
In a pan, add the cream and the chocolate (chopped). Melt the chocolate on low heat, mixing continuously. When the chocolate is all melted, set aside to cool.
- 400ml heavy cream (super cold)
- 7tbsp sugar
- food color (black & purple gel)
Put the bowl you are using in the fridge for about 1 hour or more, before you beat the cream. Add the cream and sugar, and beat with a mixer till you have stiff peaks.
Divide your chantilly in 3 parts and add food color: 1 will remain white, the second one you will add purple color and the third you will add black color. The amounts of color depend if you want to go dark or more light. Use gel colors so it won’t mess the consistency of the chantilly.
Time to assemble our spooky masterpiece!
Level your cakes. You can also cut in half each one having 4 layers; I just did 2 layers, but it’s up to you. In each layer, spread your ganache evenly. Then with your white chantilly, do one coat. Put your cake in the freezer, so it sets before you add the color, and it will help with the next step. (I didn’t do this, and my colors blended a bit with the white.) Next is up to your artistic vein, and go crazy with the colors! You can smooth, like you did in the first coat, or you can leave it puffy, (it’s a thing, I promise).
With your sprinkles… GO CRAZY! Hihihi! I also add a bit of holographic glitter on top. I also added some paper cut bats around the cake!
Spooky baking! And remember to just have fun!
If you have any questions let me know!