Halloween and the Candy Chocolate Cake
Servings Prep Time
8 20mins
Cook Time
1hour
Servings Prep Time
8 20mins
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 160C. Grease and line an 8-inch cake tin.
  2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
  3. Melt the chocolate in a bowl set over a pan of barely simmering water making sure the bowl doesn’t touch water. Cool slightly.
  4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs one at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
  5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
  6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with the coloured chocolate sprinkles, the fondant hearts, the fruit gum candies.