Description
A rich and moist Halloween Chocolate Delight Cake layered with dark chocolate butter icing, perfect for spooky celebrations.
Ingredients
Scale
- 300g (2 cups) self-raising flour
- 150g (1 cup) plain flour
- 95g (1 cup) cocoa powder
- 1/2 tsp bicarbonate of soda
- 440g (2 cups) caster sugar
- 300g butter, cubed, at room temperature
- 435ml (1 3/4 cups) milk
- 6 eggs, at room temperature
- Melted butter, to grease
- 250g butter, cubed, at room temperature (for icing)
- 230g (1 1/2 cups) pure icing sugar, sifted
- 250g dark chocolate, melted and cooled
- Optional: Candy eyeballs for decoration
- Optional: Pumpkin spice in the batter
- Optional: Ribbons and candles to finish
Instructions
- Preheat oven to 140°C. Grease a 25cm round cake pan with butter and line with baking paper.
- Place flours, cocoa, bicarbonate of soda, sugar, butter, milk, and eggs in a bowl. Beat 30 seconds on low, then 1–2 minutes on high until thick. Spoon into pan and smooth.
- Bake for 2 1/2 hours or until a skewer comes out clean. Cool 10 minutes before turning onto a wire rack for 2 hours.
- Beat 250g butter for 2 minutes until fluffy. Add icing sugar gradually, then melted chocolate. Mix until smooth.
- Trim the cake top and slice into 3 layers. Spread icing between layers, ending with a cake layer on top.
- Spread icing over top and sides. Use a spatula to make swirls in the icing.
- Decorate with ribbons, candles, or candy for a Halloween finish.
Notes
- You can add pumpkin spice to the batter for seasonal flavor.
- Decorate with candy eyeballs or orange sprinkles for a spooky twist.
- Pairs perfectly with pumpkin desserts like cobblers or cookies.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 42g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg