This chocolatey goodness is my mother’s go to chocolate cake recipe. Delicious and great for any occasion! I made it with the halloween theme in mind, but you can create it however you wish! After all, who doesn’t love a chocolate cake?!
It has been a very strange year so far for us all, and I cannot believe that I am once again listening to my Halloween playlist. I have always loved autumn and Halloween, with fond memories of the many times that my siblings and I spent decorating our porch ready for spooktacular activities. I will still be dressing up this year and will be attending a virtual Halloween themed party with my friends, so it’s time to decorate the house a little and get in the autumnal mood! I have made a few other Halloween themed recipes on my blog, including my spider cake so go check that out if you like!
This cake is a birthday cake, that’s Halloween themed to cheer us all up as Halloween is almost upon us! The cute little sticks you can find in lots of shops, and I bought the moulds in a supermarket. There’s lots of fun inspiration online, especially on pinterest, so you could really go to town for the design of a Halloween cake or for any other occasion!
Here’s how to make the Halloween chocolate cake!
Spooktacular Chocolate Halloween Cake
Always popular, chocolate cake is one of my faves!
- 200 g gluten free self raising flour
- 1 tsp baking powder
- 25 g cocoa powder
- 100 g plain chocolate
- 45 ml milk
- 150 g unsalted butter melted
- 175 g brown sugar
- 4 large eggs
- 1 tsp vanilla essence
- 45 ml sunflower oil
- 3 tbsp natural yoghurt
- 40 g unsalted butter
- 45 ml milk
- 225 g icing sugar sifted
- 2 tbsp cocoa powder sifted
- 250 g chocolate I used a mixture of dark chocolate and milk
- You may need extra chocolate for mould shapes if required
Pre-heat the oven at 180°C/Gas Mark 4/ 350°F
Line the three cake tins
Melt the chocolate
Cream together the butter and the sugar until light and fluffy
Gradually beat in the eggs, the sunflower oil and the vanilla essence.
Sieve the self raising flour and cocoa powder and set aside
Beat in the flour, baking powder and cocoa powder on low setting until the mixture is well combined.
Beat in the melted chocolate.
Add the yoghurt and milk
Divide the mixture evenly into the cake tins.
Bake for 20-25 mins. Allow to cool then turn out of tin and place on a wire rack to cool completely.
For the icing, place the butter, milk and chocolate in a small pan and heat gently until melted.
Sieve the icing sugar and then add it with the cocoa and beat until smooth
Leave to cool stirring occasionally.
Spread the chocolate and sandwich the cakes together. Finally reheat the remaining icing and pour over the top of the cake.
You can then melt some more chocolate for the halloween shape moulds, should you wish and then once cooled, they can be placed on the top of the cake!
I created this as a halloween cake so used halloween moulds to create the top shapes using melted white chocolate.
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Much Love, as always!