Halloween Chocolate Cake with Pumpkin and Spiderweb Design
Halloween chocolate cake with pumpkin and spiderweb design, a moist and spooky dessert that’s easy to bake and perfect for Halloween parties.
Ingredients
Dry ingredients
- 1 cup (125 g) all-purpose flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (2 g) salt
- 1/2 tsp (1 g) cinnamon
- 1/4 tsp (1 g) ginger
- 1/4 tsp (1 g) nutmeg
- 1/8 tsp cloves
Wet ingredients
- 1 large egg
- 1/3 cup (70 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1 tsp (5 g) alcohol-free vanilla extract
- 1/4 cup (60 g) vegetable or canola oil
- 1 1/4 cup (300 g) pumpkin puree
Mix-ins
- 1/2 cup (80 g) roughly chopped halal-certified semi-sweet chocolate
Chocolate glaze
- 4 oz (120 g) semi-sweet chocolate, chopped
- 5 oz (140 g) whipping cream
Decoration
- 1.5 oz (45 g) halal-certified white chocolate
- Oreo-style cookie crumbs
- 1 mini sandwich cookie, for the spider
Instructions
- Preheat the oven to 350°F (180°C), grease an 8-inch (20 cm) round pan, and line it with parchment paper.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, salt, and spices.
- In a large bowl beat the egg, granulated sugar, brown sugar, and vanilla until creamy, then mix in the oil and pumpkin puree.
- Add the dry mixture into the wet mixture on low speed just until combined, then fold in the chopped chocolate.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely, then make the glaze by melting the chocolate and cream together in a heatproof bowl over simmering water.
- Pour the glaze over the cake, letting it drip down the sides, then smooth with a spatula.
- Melt the white chocolate, pipe a spiral on top, and drag a toothpick outward to form the spiderweb, then add cookie crumbs and the mini cookie spider.