Halloween Candy Chocolate Cake

5 from 1 vote

This easy Halloween chocolate cake is a 3 layer chocolate cake. It is filled with whipped cream cheese and Reese's pieces. It can use any Halloween chocolate bars in the filling. The cake is topped with chocolate cream cheese frosting, chocolate drip, and buttercream ghosts

Prep Time1

Cook Time18

Total Time1 18

Servings: slices

Calories: 770kcal

Author: Stephanie Rutherford

Ingredients

Chocolate Cake

2 cups All-purpose flour sifted
1 ¾ cups White granulated sugar
¾ cup Unsweetened cocoa powder sifted
2 teaspoon Baking soda
¾ teaspoon Baking powder
1 teaspoon Salt
½ cup Oil canola or vegetable
3 Large eggs room temperature
1 cup Buttermilk room temperature
1 cup Hot water

Whipped Cream Cheese

8 oz Cream cheese room temperature
1 ½ cup Powdered sugar sifted
1 teaspoon Pure vanilla extract
1 cup Heavy Cream cold
¾ cup Reese's Pieces or any chopped chocolate candy bars.

Chocolate Cream Cheese Frosting

1 ½ cups Unsalted butter slightly cold
8 oz Cream cheese room temperature
7 cups Powdered sugar sifted
1 ½ cups Unsweetened cocoa powder sifted
1 tablespoon Pure vanilla extract
Pinch of salt
¼ cup Heavy cream

Chocolate Drip

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

Buttercream For Ghosts

1 cup Unsalted butter slightly cold
3 cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
Pinch of salt
⅛ cup Heavy cream

Instructions

Chocolate Cake

Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Line the bottoms of each pan with an 8 inch parchment circle. Spray the pans again.
Using a mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine oil, eggs, buttermilk, and hot water.
Add in the wet ingredients to the dry ingredients in 3 intervals. Mix on low until almost combined before adding the next interval. Once all combined, scrape the bowl. Mix for 15 seconds.
Pour the chocolate cake batter evenly between the 3 cake pans by using a kitchen scale. Bake for 18-20 minutes. The cake is done baking when a toothpick inserted comes out clean
Let the cakes sit in the pan for 10 minutes. Then, transfer the cakes to a cooling rack. Allow them to cool completely. Wrap the cakes in cling wrap and store in the freezer until ready to decorate.

Whipped Cream Cheese

Use a hand mixer to beat the cream cheese for 1 minute on high until smooth. Add in the sifted powdered sugar. Mix on low until combined and then turn to high and mix until smooth. Add in vanilla.
Freeze the metal mixing bowl and whisk attachment for 10 minutes. Then, pour in heavy cream. Beat on medium-high until stiff peaks form.
Pour the whipped cream on top of the cream cheese. Use a rubber spatula and gently fold in the whipped cream. Fold until the cream cheese is fully mixed in. Keep the whipped cream cheese cold until ready to use.

Chocolate Cream Cheese Frosting

Leave the butter on the counter for 30 minutes. The butter will be cold to the touch, but you can leave a slight finger indent. While butter is on the counter, sift the powdered sugar and cocoa butter in a large bowl.
Using a mixer, beat the cream cheese on medium-high for 1 minute. Add in the butter and beat for 1-2 minutes. There should be no more butter chunks.
Slowly add in the powdered sugar and cocoa powder. Once all mixed, add in vanilla, salt, and heavy cream. Mix on high for 4 minutes. Then, scrape the bowl. Beat again for 1 minute on high.
Place bowl in the fridge for 15 minutes. Then, take a wooden spoon and beat the air bubbles out of the frosting. It should be smooth and silky.

Chocolate Drip

Don't start the chocolate ganache until after you frost the cake. Pour the chocolate chips in a bowl. Then using a sauce pan, heat the heavy cream on medium-low until hot and steaming. Pour over chocolate chips.
Let it sit for 1 minute and 30 seconds. Then, stir until smooth and glossy.

Buttercream For Ghosts

Let the butter sit on the counter for 30 minutes. Sift the powdered sugar while the butter is on the counter.
Using a mixer, beat the butter on medium-high for 1-2 minutes until fluffy. Slowly add in powdered sugar and mix until combined.
Add in vanilla, salt, and heavy cream. Beat for 4 minutes on high. Then, scrape the bowl. Beat again for 1 minute.
Chill in the fridge for 15 minutes. Then, use a wooden spoon to beat out the air bubbles until smooth.

Assembly

Pull cakes out of the freezer for 1 hour before decorating
Use 10 inch and 8 inch cake boards. Tape the 8 inch to the 10 inch cake board. Place a small amount of frosting on top of the of the 8 inch cake board. This will act as the glue for the cake.
Place the 1st cake layer bottom side down. Pipe a border around the edge of the cake to keep the filling in. In 2 small bowls place ¾ cup whipped cream cheese per bowl. Stir in ⅓ cup Reese's Pieces per bowl. Spread the whipped cream cheese on the cake. Then, top with extra Reese's pieces. Repeat with the 2nd layer
Place the last layer bottom side up. Then, freeze the cake for 10 minutes since the filling is so soft. Apply a light layer of frosting over the cake. This is the crumb coat layer. Freeze for 15 minutes.
Frost the rest of the cake. Make the chocolate drip and spread the chocolate ganache over the edge of the cake. Then, smooth the top. Freeze the cake for 10 minutes.
Use a 2A wilton tip to pipe the ghosts on top of the ganache. Freeze the cake again for 10 minutes. Then, you can draw the faces on using black food coloring. Keep cake in the fridge until ready to serve.

Notes

Flour- make sure flour is spooned and leveled or use a scale. Compacted flour can make the cake dry.

High altitude baking- add an extra 2 tablespoon of flour.

Make sure all ingredients that say room temperature is pulled out 2 hours before baking.

Nutrition