Unleash the Spookiness with the Eerie, Delicious Haunted Chocolate Cake
These spooky Haunted Chocolate Cakes are not just eye-catching, but they also pack a deep, rich flavor that will leave your taste buds dancing with delight. With a moist texture and a chocolatey richness, this cake will be the centerpiece of any Halloween celebration or cozy family gathering. Get ready for a baking adventure that transforms your kitchen into a haunted haven!
As the leaves change color and the air turns crisp, there’s a certain excitement in the air that beckons us to celebrate the season. Growing up, I remember my family’s annual Halloween tradition of baking spooky treats together. This Haunted Chocolate Cake, with its dark, mysterious layers and luscious frosting, is inspired by those cherished moments, bringing the warmth and joy of family baking right back into our homes.
Haunted Chocolate Cake
A spooky and delicious chocolate cake perfect for Halloween, with rich flavors and a moist texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup vegetable oil, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 cup unsweetened black cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 ounces semi-sweet chocolate, chopped
- 1 tablespoon instant coffee granules
- 1 1/2 cups boiling water
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups sugar
- For the frosting:
- 3 large eggs
- 1 1/2 cups whole milk, divided
- 1 1/2 cups sugar
- 3/4 cup unsweetened black cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 ounces semi-sweet chocolate, finely chopped
- 2 1/2 sticks unsalted butter, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil and dust with flour.
- In a medium bowl, whisk together the flour, 1 cup of cocoa powder, salt, baking soda, and baking powder.
- In another medium bowl, combine chopped chocolate and instant coffee granules. Pour boiling water over the mixture and let it sit for 5 minutes, whisk until smooth.
- Mix sour cream, remaining oil, and vanilla in a measuring cup until blended.
- In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy, about 4-5 minutes.
- Reduce speed and slowly add the chocolate-coffee mixture. Gradually mix in flour and sour cream alternately until fully combined.
- Divide batter between prepared pans and bake for 35-45 minutes or until a toothpick comes out clean.
- Let cakes cool for 15 minutes in the pans before transferring to wire racks to cool completely.
- For the frosting, whisk eggs, 1/4 cup milk, sugar, cocoa powder, cornstarch, and salt until smooth. Warm remaining milk and gradually whisk into the cocoa mixture, then bring to a boil until thickened.
- Chill the frosting for 3-4 hours. Melt remaining chocolate in intervals until smooth and let cool.
- Beat remaining butter until creamy, then gradually mix in the chilled frosting and melted chocolate.
- Trim the tops of the cakes for a flat surface, frost one layer, add the second layer on top, and frost the top and sides. Refrigerate for 1 hour before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week. Freeze individual slices for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Breathe Life into Your Haunted Chocolate Cake
Ingredients
For the cake:
- 1/2 cup vegetable oil, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 cup unsweetened black cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 ounces semi-sweet chocolate, chopped
- 1 tablespoon instant coffee granules
- 1 1/2 cups boiling water
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups sugar
For the frosting:
- 3 large eggs
- 1 1/2 cups whole milk, divided
- 1 1/2 cups sugar
- 3/4 cup unsweetened black cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 ounces semi-sweet chocolate, finely chopped
- 2 1/2 sticks unsalted butter, at room temperature
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess.
- In a medium bowl, whisk together the remaining flour, 1 cup of cocoa powder, salt, baking soda, and baking powder.
- In another medium bowl, combine the chopped chocolate and instant coffee granules. Pour boiling water over this mixture and let it sit for about 5 minutes, then whisk until smooth. Set aside.
- In a measuring cup, mix the sour cream, remaining oil, and vanilla until well blended, though it may look curdled.
- In a large mixing bowl, beat the eggs and sugar using an electric mixer on medium speed until combined. Increase to medium-high speed and beat until light and fluffy, about 4-5 minutes.
- Reduce the speed to low, and slowly add the chocolate-coffee mixture, mixing until combined.
- Gradually mix in the flour and sour cream combinations in alternating batches until everything is combined and resembles rich fudge.
- Divide the batter evenly between the prepared pans.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before turning them out onto wire racks to cool completely.
- To prepare the frosting, whisk together the remaining eggs, 1/4 cup of milk, sugar, cocoa powder, cornstarch, and salt until smooth and thick.
- In a saucepan over medium heat, warm the remaining milk until steaming, then gradually whisk it into the cocoa mixture.
- Pour the entire mixture back into the saucepan and bring to a boil while whisking constantly until thickened, about 30 to 60 seconds. Transfer to a heat-safe bowl and cover with plastic wrap directly on the surface. Chill for 3 to 4 hours.
- Melt the remaining chocolate in a microwave-safe bowl in 30-second intervals until smooth. Let cool slightly.
- In a large bowl, beat the remaining butter on medium-high until creamy and light, about 3-5 minutes.
- Stir the chilled frosting mixture to loosen it, adding it gradually to the melted butter, mixing well after each addition. Finally, blend in the melted chocolate until fluffy, about 1-2 minutes.
- Trim the tops of the cooled cakes for a flat surface. Place one cake on a serving plate and spread 1 cup of frosting on top. Add the second cake on top and frost the top and sides with the remaining frosting.
- Refrigerate the cake for 1 hour. When ready, slice and serve.
Serve Up the Spooky Vibes
This Haunted Chocolate Cake is not just for looks! You can serve it at your Halloween party, for dessert on a cozy fall evening, or as a sweet treat for movie night with loved ones. Each slice is an invitation to gather around the table, share stories, and enjoy the great company—spooky or not!
Storage Secrets for Your Haunted Creation
If you happen to have any leftovers (which is rare with this cake!), store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can even freeze individual slices for a sweet surprise later on!
Tips for a Spook-tacular Cake
- Ensure your eggs are at room temperature for better mixing and fluffier batter.
- Don’t skip the chilling step for the frosting; this helps create a thicker texture that spreads beautifully.
- Experiment with decorative touches, like edible glitter or ghost-shaped sprinkles, to amp up the spookiness.
Fun Variations to Explore
Feel free to add a twist by incorporating your favorite flavors into the batter, like a swirl of raspberry or caramel for an added surprise. You could also switch up the frosting by using a cream cheese frosting base for a tangy contrast to the chocolatey goodness!
Haunted Chocolate Cake FAQs
Can I substitute the black cocoa powder?
Yes, you can use regular unsweetened cocoa powder, but the cake will have a milder flavor and lighter color.
What can I use instead of eggs?
For an egg-free version, try using unsweetened applesauce (1/4 cup per egg) or a commercial egg replacer.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few dry crumbs attached. If it comes out wet, give it more time in the oven.
Enjoy baking this hauntingly delicious treat and watch as it brings joy and a touch of spookiness to your home!