Halloween Chocolate Cake Recipe

This black velvet chocolate cake for Halloween has two layers. It has chocolate skulls on top and black cocoa icing inside.

Ingredient

– 2 ½ cups All-purpose flour – 1 cup Black cocoa powder – 2 cups White granulated sugar – 2 ½ teaspoon Baking powder – 1 ½ teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Oil canola or vegetable – 1 teaspoon Pure vanilla extract – 1 cup Buttermilk room temperature – 4 Large eggs room temperature – 6 oz Endangered Species Chocolate I used smooth 72% – 1 cup Hot water hot and steaming – Black food dye just a few drop – 2 ½ cups Unsalted butter room temperature – 3 cups Powdered sugar sifted – ½ cup Black cocoa powder – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – Black food dye

Direction

Preheat oven to 350℉. Spray two 8-inch cake pans with nonstick. Prepare cake pan bottoms with paper. Spray again.In a large bowl, mix flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

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Mix oil, vanilla, eggs, melted chocolate, and buttermilk in another bowl. Combine. Add a few drops of black food coloring and mix again.Add boiling water to wet ingredients. Mix carefully. Blend wet and dry ingredients. Simply combine.

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Pour batter into two cake pans evenly.Bake 30-34 minutes. Bake until toothpick comes out clean.Transfer the cakes to a cooling rack after 10 minutes in the heated pans. Cool thoroughly before decorating.

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Sift powdered sugar and black cocoa powder in a big bowl.Beat butter on high for 3 minutes in a bowl. Scrape bowl with rubber spatula.

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Mix in half the powdered sugar on low until incorporated. Next, add the remaining powdered sugar. Mix in vanilla, salt, and a few drops of black food coloring.Two minutes of high-speed mixing. Frosting will be creamy.

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Put the first cake layer down. Use 1 cup of icing on the cake. Put the final cake layer down. Cover the cake with light icing and freeze for 10 minutes. Finish frosting the cake.

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also see

also see

Ferrero Rocher Cake Recipe