The Ultimate Halloween Dessert: Chocolate Haunted Forest Cake

By Woman's Day Kitchen

Don't be scared! These woods have critters and crawlies aplenty, but they're all as sweet as can be. And easy to make with surprising supermarket finds. Photo by Steve Giralt; Prop styling by Megan Hedgpeth.

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Serves: 24
Prep Time: 20 min
Total Time: 1 hr
Oven Temp: 350


Ingredients:
Cake
Canola oil, for the pan
4 cup(s) all-purpose flour
1 cup(s) unsweetened cocoa powder, not Dutch-processed, sifted
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
2 stick(s) (1 cup) unsalted butter, at room temperature
1 1/2 cup(s) granulated sugar
1 cup(s) packed light brown sugar
2 teaspoon(s) pure vanilla extract
4 large eggs
1 cup(s) buttermilk
2/3 cup(s) brewed coffee, at room temperature

Chocolate Buttercream
4 ounce(s) bittersweet chocolate, chopped
1 cup(s) (2 sticks) unsalted butter, at room temperature
1 package(s) (1-pound) confectioners' sugar
1 tablespoon(s) pure vanilla extract
1 tablespoon(s) milk

Chocolate Ganache
1 pound(s) bittersweet chocolate chips
2 cup(s) heavy cream
Royal Icing (for decorating)
3 large egg whites
1 teaspoon(s) pure vanilla extract
1 teaspoon(s) fresh lemon juice
1 pound(s) confectioners' sugar

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Directions:
1. Heat oven to 350 degrees F. Oil a 9- by 13-inch rectangle and two 5-inch round cake pans. Line the bottoms of the pans with parchment, then oil the parchment. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Using an electric mixer on medium-high, beat the butter and granulated and brown sugars in a large bowl until light and fluffy, about 3 minutes. Beat in the vanilla.
3. Reduce the mixer speed to medium and add the eggs, one at a time. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk and beating just until incorporated. Gradually add the coffee and beat until smooth.
4. Spoon 1 1/2 cups batter into each round cake pan. Spread the remaining batter into the rectangular pan. Bake until a wooden pick inserted into the cakes comes out clean, 35 to 40 minutes for the 9- by 13-inch pan, 20 to 25 minutes for the round pans. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
5. To make the chocolate buttercream: In a small microwave-safe bowl, melt the chocolate on high, stirring every 20 seconds, until smooth (about 60 seconds total). Let cool for 5 minutes.
6. Meanwhile, using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the vanilla and milk. Transfer 1 cup of the vanilla frosting to a small bowl and set aside. Add the chocolate to the remaining frosting and mix on low speed just until combined.
7. To make the chocolate ganache: Place the chocolate chips in a medium bowl. Heat the cream in a large heavy-bottomed saucepan until barely simmering around the edges, about 5 minutes. Pour the cream over the chocolate chips and let sit for 5 minutes, then stir until melted and smooth. Let stand at room temperature until the mixture is the consistency of soft butter, about 4 hours.

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8. To make the royal icing: Using an electric mixer, beat egg whites, vanilla extract, and fresh lemon juice on medium-high in a large bowl until foamy, about 1 minute. Turn of the mixer and add confectioners' sugar. Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes. Tint using gel food coloring, then place in separate pastry bags fitted with fine round tips and decorate as desired.
9. To assemble the cake: Cut the two round cakes in half through the equator. Spread 1/3 cup vanilla frosting on the bottom half of each round; sandwich with the tops. Spread the remaining 1/3 cup vanilla frosting on the top of one cake and sandwich with the remaining cake. Chill until firm, about 15 minutes.
10. Transfer 1/2 cup chocolate frosting to a bowl and set aside (this is for the roots). Use the remaining frosting to ice the round cake. Refrigerate while icing the rectangular cake.
11. Place the rectangular cake on a platter. Gently spread 1 cup ganache over the sides and top of the cake. (This very thin layer helps create an even coat. For a smoother finish, go back over the ganache with a warm metal spatula.) Refrigerate until set.
12. Spread the remaining ganache all over the cake. chill for 15 minutes. Place the round cake on top of the rectangular cake, then decorate.

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