This is a devilishly chocolatey Halloween cake recipe fit for the GBBO final. We might be a tad biased, but we think it would make the perfect spooky centrepiece for a Halloween bash.

This week's star baker is the fabulous @hannahbakescakes, and we're pretty bloody chuffed with the result 😍 Hannah Bakes Cakes is based in Aberdeen, Scotland. She spends her days baking cakes, cupcakes & brownies in her Mum's kitchen, and has been for the last 7 years! She's a total foodie and - as shown on her beaut Instagram -  loves all things chocolate. Us too Hannah, us too.

goji and orange doisy and dam halloween chocolate cake

Serves: 10+

Takes: 1 hour (plus cooling time)

INGREDIENTS

For the cake:

3 large eggs

175g self-raising flour

175g caster sugar

175g softened butter

1½ level teaspoon baking powder

40g cocoa powder

4 tablespoons boiling water

2 x 17cm deep sandwich tins, greased and lined with non-stick baking paper 

 

For the icing:

200g soft butter 

2x 80g bar of goji & orange D&D bar

1 tsp orange extract

500g icing sugar

ingredients for halloween chocolate cake

METHOD

Preheat the oven to 180 degrees celsius. Whilst the oven is heating up, beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.

In separate mixing bowl, slowly add a tablespoon of water to the cocoa one at a time. This should result in a stiff paste. Then - add this into the cake mixture!

Scoop the mixture out of the mixing bowl and put it into the prepared tins, making sure you level the top of the tins before popping them in. Bake them for 20-25 minutes until 'springy' to the touch.

Leave the cakes for 10 minutes when they've done their oven time, then turn them onto a wire rack to become completely cold. If you want the cake to be quite tall and thin like ours, use a circle cutter between 7-8cm to turn each tin into two smaller layers. Eat the wastage 😋

...Now it's time for the icing!

Firstly, make sure the butter is soft. Then melt one of the goji and orange chocolate bars in the microwave for 2 minutes in 30 second intervals, with stirring in between. Whilst allowing the chocolate to cool slightly, cream the butter using a standing mixer and add the melted chocolate, orange extract and mix, adding the icing sugar a bit at a time.

The buttercream should be smooth & fluffy, and look a bit like this:

whipped buttercream

Smooth this onto your (now cool) cake between the layers, adding some goji berries between the layers if you like. Cover the outside of your cake and  allow it to set in the fridge.

buttercream in cake with gojis

Melt the remaining chocolate bar and pour half of it onto a sheet of greaseproof paper. Using a spatula, smooth it out into a thin layer. Add in your sprinkles and allow it to set completely in the fridge.

Pour the other half of your chocolate over the top of your cake, allowing it to drip down the sides beautifully. Make sure your buttercream must be completely set before doing this! The scatter some sprinkles & goji berries over the chocolate.

Just before the chocolate completely sets on the cake, cut or break up the chocolate on the greaseproof paper, into shards. For a clean cut, dip your knife in hot water. If you want, you can make little eyeballs out of white & black fondant and stick onto the shards 👀. Then, stick the shards in the top of the cake in a haphazard, spooky way.

finished halloween cake creation

Stick in some candles or sparklers & behold your masterpiece!

.... and most importantly, eat it! Here's Hannah and her sis tucking in. Mmmmmmmmm.

hannah and sister eating goji and orange cake

If you want to have a go at this chocolatey masterpiece, get your hands on our goji and orange choc here...

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