Spooky Halloween Chocolate Cake – Festive Halloween Dessert

Ingredients

• • 2 ⅞ cups all-purpose flour
• • 1 ⅞ cups granulated sugar
• • ⅞ cup unsweetened cocoa powder
• • 1 ⅞ teaspoon baking powder
• • ⅞ teaspoon baking soda
• • ⅞ teaspoon salt
• • 2 ⅞ large eggs
• • 1 ⅞ cup buttermilk
• • ⅞ cup vegetable oil
• • 1 ⅞ teaspoon vanilla extract
• • 1 ⅞ cup unsalted butter (softened)
• • 4 ⅞ cups powdered sugar
• • ⅞ cup unsweetened cocoa powder
• • ⅞ cup milk
• • 1 ⅞ teaspoon vanilla extract
• • 1 ⅞ cup fondant (for decorations)
• • Edible gold luster dust

Instructions

1. 1

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix eggs, buttermilk, vegetable oil, and vanilla extract. Gradually combine wet and dry ingredients until smooth.

2. 2

   Divide batter evenly between two greased 9-inch round pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

3. 3

   Beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, and mix until smooth. Divide frosting into two bowls—add cocoa powder to one bowl for the dark layer.

4. 4

   Place one cake layer on a stand. Spread white frosting over the top, followed by the dark cocoa frosting. Add the second cake layer and frost the sides and top with remaining frosting.

5. 5

   Roll fondant to ¼-inch thickness. Use cookie cutters to shape a bat and ghostly tree. Brush gold luster dust onto a small plate and roll the base of decorations in it for a golden effect.

6. 6

   Place fondant decorations on the cake. Store in a cool, dry place until ready to serve.