How to Make Halloween Chocolate Cake

Dress up this dense HERSHEY'S Cocoa cake for Halloween with some homemade orange icing. If you top off a chocolate-dipped ice cream cone with some additional green frosting, it looks like a pumpkin. You realise that we need something resembling dirt to make it appear like we're in an actual cemetery, right? Chocolate cake crumbles work well.

By removing the cakes' domes before icing them, you will have plenty of cake crumbs to use as toppings. Keep the trimmed tops in an airtight container at room temperature, where they might lose moisture. You may produce more OK crumbs by waiting until the cake is somewhat dry and then crumbling the cake tops with your fingers. If you want to cover the cake fully, sprinkle the crumbs on top. Then, carefully press the remaining crumbs on the sides with your fingertips. The cake must be wrapped thoroughly, both on top and on the sides. Keep some of the crumbs back.

Sprinkle a few bone and skull sprinkles in front of the tombstones, then arrange your design on top of the cake. The last of the cake crumbs may be sprinkled on top.

How to Make

•    Turn on the oven and set the temperature to 180 degrees Celsius (around 350 degrees Fahrenheit) on Gas Mark 4.

•    Prepare a 20x30cm/8x12 rectangle cake pan by greasing and lining it with baking paper.

•    Cream the butter and sugar in a large bowl using a hand mixer until light and creamy. When adding the eggs, gradually and thoroughly mix after each addition. With the remaining egg, add the vanilla essence and the black gel food colouring, if using.

•    Put the flour and cocoa powder through a sieve and put them in a bowl. Flour should be folded into the melted butter till all lumps are gone. Spread the batter evenly on the bottom of the prepared pan.

•    Please put it in the oven for 30 minutes until it springs back when you touch it. Cool for 10 min inside the tin before transferring to a cooling rack to finish cooling.

•    Put the cream in a saucepan and heat until it just begins to boil; this will be the base for the chocolate ganache icing. Spoon into a microwave-safe bowl. A little amount of the chopped chocolate at a time, stir until melted or the chocolate is smooth and glossy.  Set aside for a few seconds until it's warm to the touch.

•    It will help if you put the cake on a big piece of newspaper and baking paper. Spread half of the ganache over the top and edges of the cake, starting in the middle. If the extra ganache is required, add it. Put aside to cool and harden.

•    Meanwhile, melt the marshmallows over low heat, constantly stirring, by adding them to a nonstick skillet that has been lightly greased. Doesn’t worry about the marshmallows melting before you take them off the fire; they will keep melting on their own.

•    First, make sure the candy isn't too hot to touch, and then take a little amount in your fingers and tear it apart until you get long, thin strands. Lay the strands haphazardly so over the cake in a zigzag pattern. If the marshmallow in the fingers hardens before you can get it out, wash your hands in warm water and try again. Pair up the edible eyeballs and insert them into the spaces in the marshmallow web.

Conclusion

A great Halloween night, complete with chocolate indulgence, is assured with this Halloween Chocolate Cake recipe.

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