I had a lot of fun making this cake. I have made all of the elements before individually but it was nice putting them all together to make this Halloween cake! It is an easy cake to make but still looks really impressive! I have received lots of geat comments about it.
This is also the first chocolate drip glaze cake I have made which I have been completely happy with the drip! It has taken a while!
If you missed out on the post about my haunted gingerbread house, make sure you take a look!
You can also find my meringue ghost recipe here.
300g plain flour
4 tsp baking powder
45g cocoa powder
A pinch of salt
175g icing sugar
2 tbsp milk
50g dark chocolate, melted and cooled
1 tsp vanilla extract
a pinch of salt
Chocolate drip glaze
100ml double cream
100g dark chocolate
1 tbsp vegetable oil
Recipe for meringue ghosts
Preheat the oven to 170c.
Grease and line two 18cm cake tins.
Beat the butter and sugar together until light and fluffy.
Add the eggs one by one, beating well in between.
Sieve in the dry ingredients and mix until everything is combined.
Finally, stir in the milk. Once everything is combined, divide the mixture evenly between the two prepared cake tins and bake in the preheated for 30 minutes or until a skewer inserted into the middle comes out clean.
Allow the cake to cool for 5 minutes before turning out on to a wire rack to cool completely.
Meanwhile, make the buttercream. Start by beating the butter until pale and fluffy with a freestanding mixer or handheld mixer. This should take around 5 minutes.
Sieve the icing sugar into the butter in two parts, beating well after each addition. At this point divide the buttercream into two. In one half, mix in the vanilla extract. In the other half mix in the cooled melted chocolate and the salt.
Once the cake is completely cooled. Level the cake and fill the middle with half of the chocolate buttercream, crumb coat the cake with the rest of the chocolate buttercream. Place in the fridge for 30 minutes or until the buttercream has set.
Take the cake out of the fridge and coat with the vanilla buttercream.
Next, make the chocolate drip glaze. Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan and allow it to reach a boil. Allow the cream to simmer for 1 minute. Take the pan off of the heat and allow to cool for another minute. Pour the cream over the chopped chocolate and mix with a whisk until you have a smooth and glossy mixture. Finally, stir in the vegetable oil.
Allow to cool to body temperature before spooning over the cake and encouraging some of it to run down the sides. (you may not need all of the glaze).
I decorated my cake with marzipan pumpkins and meringue ghosts!