Halloween Chocolate Cake
Yield 12 slice
Halloween Chocolate Cake is a fun and delicious cake to make with the kids for Halloween, bake one for your next party or a sweet treat for after dinner.
- 2 cups all-purpose flour
- 1 1/2 tsps baking soda
- 3/4 tsp baking powder
- 3/4 teaspoon salt
- 1 stick and a half (12 tablespoons) unsalted butter, at room temperature,
- 2 tbsp sugar
- 1/4 cup cocoa powder for baking (not Dutch-processed)
- 2 tsps pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups water
- 1/4 cup milk
- Wilton Black icing in a tube
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 - 4 tablespoons milk
- Orange Food coloring (12 drops yellow + 4 drops red)
- Set a rack in the middle of the oven and preheat to 350 °F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. Stop and scrape down the sides of the bowl again, if needed, With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to remove any trapped air bubbles.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly or a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.
- For the Frosting:
- In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- Add food coloring to achieve desired color. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
- Assemble the Devil's Food Cake:
- Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large knife or offset spatula, spread the icing evenly over the layer to the edges.
- Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top leaving the sides exposed. With the Black icing, pipe concentric circles starting in the middle of the cake and working to the outer edge.
- With a toothpick or paring knife, drag a line from the outer most circle into the center of the cake. Do this at even intervals all the way around the cake to form the webbed pattern. Adorn with a food safe plastic spider.
- Store under a cake dome or loosely wrapped with plastic, for up to 2 days. Enjoy
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 21.9 g
Saturated Fat 10.5 g
Cholesterol 78 mg
Sodium 412 mg
Total Carbohydrates 58.4 g
Dietary Fiber 1.1 g
Sugars 40.7 g
Protein 4.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.