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Haunted Chocolate Cake

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A spooky and delicious chocolate cake perfect for Halloween, with rich flavors and a moist texture.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil and dust with flour.
  2. In a medium bowl, whisk together the flour, 1 cup of cocoa powder, salt, baking soda, and baking powder.
  3. 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.
  4. Mix sour cream, remaining oil, and vanilla in a measuring cup until blended.
  5. In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy, about 4-5 minutes.
  6. Reduce speed and slowly add the chocolate-coffee mixture. Gradually mix in flour and sour cream alternately until fully combined.
  7. Divide batter between prepared pans and bake for 35-45 minutes or until a toothpick comes out clean.
  8. Let cakes cool for 15 minutes in the pans before transferring to wire racks to cool completely.
  9. 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.
  10. Chill the frosting for 3-4 hours. Melt remaining chocolate in intervals until smooth and let cool.
  11. Beat remaining butter until creamy, then gradually mix in the chilled frosting and melted chocolate.
  12. 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

Find it online: https://www.anytimesrecipes.com/haunted-chocolate-cake/