Chocolate Halloween Cake
A delicious Chocolate Halloween Cake with cream cheese topping is a joy to eat. And when you put it on the table, the tension is cut. A delicious recipe, friendly and easy, and scary. That's part of Halloween.
Ingredients
Chocolate Cake
- 1 cups Dutch unprocessed cocoa
- 2½ cups all-purpose flour
- 2 cups sugar
- 2 ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 egg yolk size L
- 2 eggs size L
- 1¼ cups water Cook the water and let it slightly cool down for 10 minutes.
- 1 tablespoon white vinegar
- 1¼ cups milk
- ⅔ cups sunflower oil
- 2 teaspoons vanilla extract
Cream cheese Topping
- 4 oz. cream cheese room temperature
- ⅘ cups confectioners sugar
- 1 tablespoon lemon juice
- red food coloring as needed
- milk to dilute
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate cake
- Preheat oven to
350 °F or 
320 °F. - Coat the 10-inch spring form (26 cm) with oil and dust with cocoa. If you got any excess cocoa, tap it out of the tin.
- Place a baking sheet on the bottom of your baking tin.
- In a bowl, mix the dry ingredients: cocoa, flour, sugar, baking powder, baking soda, and salt.1 cups Dutch unprocessed cocoa, 2½ cups all-purpose flour, 2 cups sugar, 2 ½ teaspoon baking soda, 1½ teaspoon baking powder, 1 teaspoon salt
- Turn the mixer on to the lowest speed, then add the eggs one by one the eggs. Thereafter, add the egg yolk, warm water, vanilla extract, vinegar, milk, and oil. Add the next ingredient only as the previous one is incorporated.1 egg yolk, 2 eggs, 1¼ cups water, 1 tablespoon white vinegar, 1¼ cups milk, ⅔ cups sunflower oil, 2 teaspoons vanilla extract
- Mix five minutes on low speed, so everything is nice and airy.
- Pour the batter into the spring form and put it in the oven.
- Bake for 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 onto a wire rack until it reaches room temperature.
- Turn the cake upside down. The bottom is nice and even, which looks better 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.4 oz. cream cheese, ⅘ cups confectioners sugar, 1 tablespoon lemon juice, red food coloring
- Then add tablespoon by tablespoon the milk until it reaches the desired thickness (yogurt thickness).milk
- Pour the topping on the cake and level with a spatula. Pull some drips on the sides with a stick for a nice effect.
Garnish
- Garnish with some plastic insects like spiders and cockroaches and put a (fake) knife into the cake.
NOTES
1. Vanilla Extract: If you can buy it, use natural vanilla extract, which has a slightly deeper flavor than vanilla flavor. With this recipe, you can make a homemade vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a good time).
2. Red food coloring: With the coloring, you bring color to the glaze. You can use liquid food coloring or add food coloring in concentrated form with a skewer.
3. Storage
- Refrigerator: The cake can be stored in an airtight container in the fridge for two days.
- Freezer: The high-fat content in the cream cheese icing makes it easy to freeze. Pack the cake airtight (2 layers of plastic film) and store it in the freezer for up to 1 month.
Nutrition
Calories: 675kcal | Carbohydrates: 103g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Trans Fat: 0.004g | Cholesterol: 84mg | Sodium: 724mg | Fiber: 5g | Sugar: 65g | Vitamin A: 345IU | Vitamin C: 1mg | Iron: 4mg
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