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Sunday, 31 October 2010

Happy Halloween

Here is a recipe for a devils food cake;  the perfect cake for Halloween! I have used a Fudge Frosting in the middle of the cake and an American Frosting to cover the outside of the cake. Either frosting can be used on the outside of the cake or the inside of the cake. For the top of the cake, I have made chocolate bats and a moon, for a Halloween theme.

100g Dark chocolate
175ml boiling water
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
125g butter
200g light muscovado sugar
150g castor sugar
2 large eggs
300g plain flour
125ml sour cream
45g milk chocolate
45g dark chocolate
225ml sour cream
175g castor sugar
1 egg white
2 tablespoons hot water
Pinch of cream of Tatar

  1. Heat the oven at 180 degrees C and grease 2 tins.
  2. To make the CAKE break up the chocolate and place in a heat proof bowl over a pan of water. Remove from the heat when melted and leave to cool.
  3. In a separate bowl pour the boiling water over the cocoa and whisk until smooth. Stir in the bicarbonate of soda and then add to the melted chocolate. Whisk and then leave to cool until needed.
  4. Whisk the butter and both sugars until light and creamy in a food mixer. Add the eggs, slowly beating after each addition.
  5. Mix in the flour alternatively with the sour cream. When combined mix in the chocolate mixture.
  6. Divide the mixture between 2 tins and cook for 25 -30 minutes.
  7. When the cakes are cooked turn out onto a wire rack and cool.
  8. To make the FUDGE FROSTING melt both of the chocolates in a bowl over a pan of water. Cool. Then stir in the sour cream.
  9. Layer the fudge frosting in between the two cakes.
  10. To make the AMERICAN FROSTING add all the ingredients to a bowl, over a pan of water. Whisk for 10 -15 minutes until the frosting is thick and creamy.  Use the frosting immediately as it will set easily!
  11. Spread the American Frosting over the cake and smooth using a hot and damp palette knife.
  12. To make the decorations melt the chocolate and then spread over a piece of tin foil. Refrigerate. When the chocolate is hard, cut out your desired shape, and pipe on faces ect.  

Halloween Cake:
with dark chocolate bats and a white chocolate moon

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