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Ultimate Halloween Cake: Chocolatey Red Velvet

Ultimate Halloween Cake: Chocolatey Red Velvet. Happy Friday 🙂

Fancy making this ultimate Halloween cake? Today I am sharing a step by step guide. This chocolatey red velvet cake is a real showstopper.

Ultimate Halloween Cake

How To Make An Ultimate Halloween Cake:

Preparation time: 40 minutes, plus cooling and setting
Cooking time: 1 hour 10 minutes

Total time: 1 hour 50 minutes, plus cooling and setting

Serves: 12-14

Ingredients:

200g salted butter at room temperature, plus extra for greasing

350g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 ½ tbsp cocoa powder

¼ tsp fine sea salt

375g caster sugar

3 eggs

1½ tsp vanilla extract

284ml carton buttermilk

1 tbsp white wine vinegar

2 x 10g packs Dr Oetker red gel food colour


Cream Cheese Filling:

120g salted butter at room temperature

120g Philadelphia soft cheese

120g icing sugar


Chocolate Icing:

300ml carton double cream

250g dark chocolate (70% cocoa), roughly chopped

1½ tbsp liquid glucose

50g white chocolate, roughly chopped

Ultimate Halloween Cake Method:

Step One:

Preheat the oven to 170˚C, gas mark 3. Grease the base and sides of a 23cm springform cake tin and line with baking parchment.

Sift together all the dry ingredients except the sugar; set aside. Using electric beaters, cream the butter and sugar for 1 minute.

Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla.

Beat in ¼ the dry ingredients, then 1/3 the buttermilk and repeat, until fully combined.

Mix the vinegar and food colouring together; beat into the mixture. Scrape into the tin and spread until level; tap the tin on the work surface to knock out any air bubbles.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set on a wire rack and leave to cool completely in the tin.

Step Two:

For the filling, use electric beaters to beat together the butter, soft cheese and icing sugar.

Remove the cake from the tin and cut horizontally into 3 even layers (use a serrated knife).

Take the bottom layer and place on a baking sheet, spread with ½ the filling, then repeat with the middle layer of cake and remainder of the filling; top with the final layer of cake.

Leave to set in the fridge for 20-30 minutes.

Step Three:

For the icing, melt the cream, chocolate and glucose together in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl doesn’t touch the water).

Melt the white chocolate in another bowl using the same method and pour into a small piping bag.

Step Four:

Invert the cake onto a wire rack so there is a flat surface for the icing; set over a tray to catch the drips.

Working quickly, pour the dark chocolate icing over the middle of the cake.

With a palette knife, use long strokes to push the icing over the sides to create an even coating over the whole cake.

Step Five:

Starting slightly off centre, pipe a white chocolate spiral from the centre of the cake out to the edges (the tighter the lines, the more dramatic the effect).

Take a cocktail stick and, starting from the centre, pull it through the white chocolate to the outside.

Repeat, working around the cake, to create a spider’s web effect (see our Food Editor’s Top 5 page for more tips).

Let the icing set for about 20-30 minutes. To store, keep refrigerated, and bring to room temperature before eating.

Ultimate Halloween Cake

*(Updated Post)*. First published here on the 19th October 2017. Ultimate Halloween Cake Recipe c/o: For more Halloween inspiration, please visit Waitrose & Partners/Halloween.

Ultimate Halloween Cake

Waitrose & Partners
Fancy making this ultimate Halloween cake? Today I am sharing a step by step guide. This chocolatey red velvet cake is a real showstopper.
Prep Time 40 mins
Cook Time 1 hr 10 mins
Course Dessert
Servings 12

Ingredients
  

  • 200g salted butter at room temperature, plus extra for greasing
  • 350g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ½ tbsp cocoa powder
  • ¼ tsp fine sea salt
  • 375g caster sugar
  • 3 eggs
  • 1½ tsp vanilla extract
  • 284ml carton buttermilk
  • 1 tbsp white wine vinegar
  • 2 x 10g packs Dr Oetker red gel food colour2 tbsp olive oil
  • 120g salted butter at room temperature
  • 120g Philadelphia soft cheese
  • 120g icing sugar
  • 300ml carton double cream
  • 250g dark chocolate (70% cocoa), roughly chopped
  • 1½ tbsp liquid glucose
  • 50g white chocolate, roughly chopped

Instructions
 

  • Preheat the oven to 170˚C, gas mark 3. Grease the base and sides of a 23cm springform cake tin and line with baking parchment.
    Sift together all the dry ingredients except the sugar; set aside. Using electric beaters, cream the butter and sugar for 1 minute.
    Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla.
    Beat in ¼ the dry ingredients, then 1/3 the buttermilk and repeat, until fully combined.
    Mix the vinegar and food colouring together; beat into the mixture. Scrape into the tin and spread until level; tap the tin on the work surface to knock out any air bubbles.
    Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set on a wire rack and leave to cool completely in the tin.
  • For the filling, use electric beaters to beat together the butter, soft cheese and icing sugar.
    Remove the cake from the tin and cut horizontally into 3 even layers (use a serrated knife).
    Take the bottom layer and place on a baking sheet, spread with ½ the filling, then repeat with the middle layer of cake and remainder of the filling; top with the final layer of cake.
    Leave to set in the fridge for 20-30 minutes.
  • For the icing, melt the cream, chocolate and glucose together in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl doesn’t touch the water).
    Melt the white chocolate in another bowl using the same method and pour into a small piping bag.
  • Invert the cake onto a wire rack so there is a flat surface for the icing; set over a tray to catch the drips.
    Working quickly, pour the dark chocolate icing over the middle of the cake.
    With a palette knife, use long strokes to push the icing over the sides to create an even coating over the whole cake
  • Starting slightly off centre, pipe a white chocolate spiral from the centre of the cake out to the edges (the tighter the lines, the more dramatic the effect).
    Take a cocktail stick and, starting from the centre, pull it through the white chocolate to the outside.
    Repeat, working around the cake, to create a spider’s web effect (see our Food Editor’s Top 5 page for more tips).
    Let the icing set for about 20-30 minutes. To store, keep refrigerated, and bring to room temperature before eating.

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Spooky Sausage Rolls: Great For Halloween:

Spooky Sausage Rolls anyone? Are you children a fan of Halloween and like all things spooky? Do they love sausage rolls? If so why not try out these spooky sausage rolls.

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Ultimate Halloween Cake

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20 responses to “Ultimate Halloween Cake: Chocolatey Red Velvet”

  1. Heather{Our Life In a Click} says:

    That is a gorgeous cake!

  2. Judee@gluten Free A-Z Blog says:

    Wow ! that would make a gorgeous presentation for a Halloween party

  3. Kat BakingExplorer says:

    Wow this is gorgeous!

  4. Miz Helen says:

    Your Ultimate Halloween Cake is fantastic and I just pinned it! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back to see us real soon!Miz Helen

  5. Angie The Freckled Rose says:

    Hello Claire! This looks absolutely beautiful and super delicious. Thank you so much for sharing with us at Dishing It & Digging It & congratulations on being featured this week!

  6. Jas @ All that's Jas says:

    What a gorgeous cake and I bet super delicious too. Pinned!

  7. Sarah says:

    Yum! Thanks for sharing. I hope to make this one!

  8. La Table De Nana says:

    It is gorgeous!

  9. Heather says:

    That is the perfect Halloween cake!

  10. Alexandra says:

    Can never go wrong with a chocolate cake! I really like the webbing effect. I was watching some videos over the weekend to see how this was achieved, and now I want to try it!

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