A Delicious, Decadent, Easy Double Chocolate Halloween Cake, Chocolate Butter Cream filling and Ganache makes this cake the Ultimate Dessert.
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4.5 from 2 votes

Bloody Good Double Chocolate Halloween Cake

A Delicious, Decadent, Easy Double Chocolate Halloween Cake, Chocolate Butter Cream filling and Ganache makes this cake the Ultimate Dessert.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 519kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

FOR THE CHOCOLATE CAKE

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cups unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiling water

FOR THE BUTTER CREAM FILLING

  • 2 cups icing sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1 teaspoon milk or cream (more if needed)
  • red food colouring

FOR THE WHITE CHOCOLATE GLAZE

  • 1/2 cup cream
  • 1/4 cup milk
  • 4 1/2 ounces white chocolate (good quality)
  • red food colouring

Instructions

  • Pre-heat oven to 350°, grease and flour 2 - 9 inch cake pans.

FOR THE CHOCOLATE CAKE

  • In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt then add the eggs, milk, oil and vanilla beat for 2 minutes on medium speed, then add boiling water and stir to combine (do not beat, batter will be thin). Pour into prepared cake pans and bake for approximately 30-35 minutes. Remove from oven and let cool 10 minutes in cake pans then remove to a wire rack to cool completely before frosting.

FOR THE BUTTER CREAM FILLING

  • Beat together sugar, vanilla, butter and milk until fluffy. Add red food colouring while beating to reach desired colour.

FOR THE WHITE CHOCOLATE GLAZE

  • Place chopped white chocolate in a heat proof bowl, heat cream and milk until hot but not boiling, pour over white chocolate and mix until smooth, mix in red food colouring to reach desired colour. Let cool and thicken.

PUTTING THE CAKE TOGETHER

  • Level off the tops of the cake to make them flat **, fill the middle with the butter cream filling, top with second cake and pour cooled and thickened chocolate glaze over top to drizzle (if ganache is too thick add a little warmed milk to thin), decorate with Fondant Roses. Enjoy.

Nutrition

Calories: 519kcal | Carbohydrates: 78g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 56mg | Sodium: 310mg | Potassium: 233mg | Fiber: 2g | Sugar: 60g | Vitamin A: 350IU | Calcium: 93mg | Iron: 1.8mg