When you put this Halloween chocolate cake with cream cheese topping on the table, the excitement will be felt. A delicious recipe, easy and scary. Isn't that part of Halloween?
This cake brought my boys in doubt. For, though they had to taste the cake (the chocolate gene they inherited from me obviously) the red glaze a bit off their youthful enthusiasm. The spiders, flies and cockroaches were all a bit frightening. Precisely, the objective of this cake was achieved in any case.
Scary becomes delicious!
After their initial fears have been overcome, they started to taste the cake, and when I saw the chocolate mouths, I knew they were completely in love with the cake.
After all that sweet baking on the blog the last few days, you might think that you've arrived at a baking blog, but that is certainly not true. Only I get so much inspiration from the Halloween theme, I really could not help it. But tomorrow there will be another delicious main dish!
Jump to:
How to get a moist chocolate cake?
As written, this is a moist chocolate cake. There are also some drier variants. And sometimes even too dry varieties ;-), but that aside. But how do you get that wonderful, slightly moist structure?
In this case, I replaced the butter with oil. Oil itself is less solid and ensures that the batter also becomes a bit lighter and therefore tastier and moist.
Is this topping an icing or glaze topping and what's the difference?
You may stumble upon these baking terms now and then: Icing and glazing. But what's the difference?
Icing is made from mixing confectioners sugar and a liquid, which you dilute until you can apply it with a brush (you can paint with it).
Glaze is a mixture of (confectioners) sugar and a liquid and a bit thicker as icing. Thin enough to pour, but not to thin because otherwise it will run straight off your cake, leaving only a very thin layer. You make it the consistency of yogurt. And this cream cheese glazing is exactly what's in this recipe as a topping.
Ingredients used for preparing this Halloween cake
For this delicious chocolate cake with cream cheese topping you use the following ingredients:
How to prepare this chocolate cake with cream cheese topping?
The printable recipe, in easy steps, can be found at the bottom of this blog.
Step 1: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and smear your spring form with oil and dust with cocoa. My baking tin had a diameter of 10.5 inch (26 cm).
Line the bottom with a baking paper. This way, after baking, you can easily get the cake out of the tin.
Step 2: Mix the batter for the chocolate cake. First take a bowl and mix the solid ingredients: cocoa, flour, sugar, baking powder, baking soda and salt. Then take the mixer and add eggs, the egg yolk, water, vanilla extract and oil. Mix for 5 minutes on medium speed and pour the batter into the springform.
Put the tin in the oven and bake for 70 minutes.
Step 3: When you take the cake from the oven and let it stand for 5 minutes and then take of the spring form. Let the cake cool down on a wire rack until it's reached room temperature. This is important because when the cake is to hot, the topping will drip of the cake.
Step 4: Mix the cream cheese, confectioners sugar and food coloring until it's creamy. Mix at least for 5 minutes on medium speed. That way you won't get any lumps and your topping will be airy. Pour the topping on top of the chocolate cake. With a spatula spread the glaze on top of the chocolate cake. With a satay pricker you can pull some glaze down so you can create drippings on the side of the cake.
- Use all your ingredients at room temperature. This way the cake will become more fluffy.
- Take the cream cheese 15 minutes before you prepare the topping out of the refrigerator. Therefor you can whisk better.
- Mix the topping at least for 5 minutes, so you won't get any lumps.
- Cool the cake to room temperature. That way the glaze can spread well but won't drip of the cake.
- Add vinegar to the batter. You won't taste it, but it's an ingredient necessary to start up the baking soda. Baking soda is added to get air in your cake.
Other Delicious Recipes
This is such a delicious Halloween recipe. And if you're looking for other Halloween recipes, here are some great suggestions:
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Halloween chocolate cake with cream cheese topping
Pas met de knoppen het aantal personen aan.
Equipment
Ingredients
Chocolate Cake
- 100 grams cocoa
- 325 gram flour
- 475 grams sugar
- 2 ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 3 eggs size L
- 300 mL water
- 1 tablespoon vinegar
- 275 ml milk
- 150 mL sunflower oil
- 2 teaspoons vanilla extract
Cream cheese Topping
- 100 grams cream cheese
- 100 grams confectioners sugar
- 1 tablespoon lemon juice
- red food coloring
- milk to dilute
Instructions
Preperation
- Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Coat the baking pan with oil and dust with cocoa. If you got any excess cocoa tap it out the tin.
- Place a baking sheet on the bottom of your baking tin.
- Cook the water and let it slightly cool down for 10 minutes.
- Break 1 egg and take the egg yolk and put it in a bowl. The egg white can be discarded.
- Weigh and measure all ingredients.
- Take the cream cheese out of the refrigerator.
Chocolate cake
- In a bowl mix the dry ingredients: cocoa, flour, sugar, baking powder, baking soda and salt.
- Turn the mixer on to the lowest speed, then add one by one the eggs. After that add the egg yolk, warm water, vanilla extract and oil. Add the next ingredient only as the previous one is incorporated.
- Mix a total of five minutes on low speed so everything is nice airy.
- Pour the batter into the cake tin and put in the oven.
- Bake 70 minutes or until done. Take the cake out of the oven and let it cool for 5 minutes. You can check if the cake is done by sticking a skewer in the middle of the cake. It should come out dry. If not add 5 minutes to the baking time and check again.
- Loosen the cake from the tin and let it cool further onto a wire rack until it's reached room temperature.
- Turn the cake upside down. The bottom is nice and even and this looks batter after adding the topping
Cream cheese Topping
- Add the cream cheese, confectioners sugar,lemon juice and food coloring and mix well for at least 5 minutes.
- Then add tablespoon by tablespoon the milk until it reaches the desired thickness (yogurt thickness).
- Pour the topping on the cake and level with a spatula. Pull some drips on the sides with a stick for a nice effect.
Leave a Reply